Asparagus polonaise

4 servings

Ingredients

Quantity Ingredient
2 pounds Asparagus; blanched
2 eaches Eggs; hard-boiled
2 tablespoons Fresh parsley; chopped
¼ cup Bread crumbs
6 tablespoons Butter; melted

Directions

Combine chopped hard cooked eggs with chopped parsley and sprinkle it over cooked, warm asparagus. Saute bread crumbs in butter until crumbs are golden brown; pour the sauce over the asparagus.

Source: Oregonian FoodDay Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 06-21-95

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