Fresh Asparagus with Polonaise Topping - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Fresh Asparagus with Polonaise Topping



    Determined Triathlete Never Lost Hope
    Chris Preovolos


    20 Each Asparagus Spears-tough bottoms trimmed, peeled if larger 
    4 Tbsp. Unsalted Butter
    2 Tbsp. Extra Virgin Olive Oil
    ½ Cup Panko Bread Crumbs
    4 Tbsp. Fresh Chopped Flat Leaf Parsley
    2 Tbsp. Freshly Grated Parmesan Cheese
    2 Hard Cooked Eggs-peeled, chopped finely
     Salt and Black Pepper to taste
    • Bring large pot of  salted water to a rapid boil, and add the asparagus in two separate batches (12 spears at a time)to the  rapidly boiling water for about 3 minutes just until tendercrisp, check by tasting one for your desired tenderness. Do not allow the water to stop boiling. You may need to cook the asparagus 3 or more batches.
    • Drain and place 5 spears on warm plates. 
    • While the asparagus is cooking, melt the butter in a sauté pan over medium heat.
    • Add the olive oil and bread crumbs. 
    • Cook stirring until the bread crumbs become an even golden color. Stir in the parsley, Parmesan cheese and chopped eggs, seasoning to taste with salt and pepper. 
    • Divide mixture over the four plates of asparagus.
    Serves 4