Recipe Asparagus with sourdough polonaise : Practical and Delicious

Recipe Asparagus with sourdough polonaise : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Asparagus with sourdough polonaise. You are currently reading Recipe Asparagus with sourdough polonaise : Practical and Delicious. This recipe is the creation of the chef Cathie Lonnie. Recipe Asparagus with sourdough polonaise requires 15m, cook 10m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Polonaise is a French garnish of chopped boiled eggs, breadcrumbs, butter and parsley, sprinkled over cooked vegetables.

Ingredients:

9 Ingredients

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  2 slices white sourdough bread, torn (see notes)
  
  
  


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  30g butter, chopped
  
  
  


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  2 green onions, thinly sliced
  
  
  


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  1 garlic clove, crushed
  
  
  


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  2 hard-boiled eggs, finely chopped
  
  
  


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  1/4 cup grated parmesan
  
  
  


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  1/4 cup finely chopped fresh flat-leaf parsley leaves
  
  
  


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  2 bunches asparagus, trimmed, halved lengthways
  
  
  


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  2 tsp extra virgin olive oil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Place bread in a small food processor. Process until coarse crumbs form.
  
  
  


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  Step 2
  
  
  
  
  Melt butter in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 2 to 3 minutes or until tender. Add garlic and breadcrumbs. Cook, stirring, for 2 to 3 minutes or until breadcrumbs are golden. Remove from heat. Add egg, parmesan and parsley. Gently toss to combine.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, cook asparagus in a large saucepan of boiling water for 1 to 2 minutes or until bright green and just tender. Drain well. Arrange asparagus on a serving plate. Drizzle with oil. Spoon polonaise over asparagus. Season with salt and pepper. Serve (see notes).
  
  
  

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