Name: Asparagus polonaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 30g butter; 60ml (1/4 cup) extra virgin olive oil; 150g ciabatta bread, crusts removed, finely chopped; 3 hard-boiled eggs, peeled, coarsely chopped; 82.50 ml chopped fresh basil; 82.50 ml chopped fresh continental parsley; 40.00 ml chopped fresh chives; White pepper; 3 bunches asparagus

Asparagus polonaise

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Toss delicate greens with a sunny-side up egg, fresh herbs, and crunchy golden crumbs.

Ingredients:

30g butter
60ml (1/4 cup) extra virgin olive oil
150g ciabatta bread, crusts removed, finely chopped
3 hard-boiled eggs, peeled, coarsely chopped
82.50 ml chopped fresh basil
82.50 ml chopped fresh continental parsley
40.00 ml chopped fresh chives
White pepper
3 bunches asparagus

Instructions:

In a large non-stick frying pan over medium-high heat, melt the butter with 1 tablespoon of oil until it froths. Add the bread and cook, stirring frequently, for 7-8 minutes until golden and crispy. Fold in the egg, basil, parsley, and chives. Season with salt and white pepper.
Bring a large frying pan of generously salted water to a boil over medium-high heat. Cook the asparagus for 2-3 minutes until vibrant green and al dente. Shock in cold water, drain, and transfer to a bowl. Drizzle with the remaining oil and toss to coat evenly.
Place the asparagus on a decorative platter, generously sprinkle with the breadcrumb mixture, and drizzle over any remaining flavorful oil.

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