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    Asparagus Polonaise

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    Asparagus Polonaise

    Serves: 4


    • 3 eggs
    • Flat leaf parsley
    • 4 bunches of asparagus
    • 100g unsalted butter
    • 55g coarse breadcrumbs


    1. Boil 3 eggs for 10 minutes then refresh them in cold water. Chop finely and mix with a bunch of finely chopped flat leaf parsley leaves. Set aside. Cook 4 bunches of asparagus in boiling water until tender. While these are cooking, melt 100g unsalted butter and cook it until nut brown.
    2. Add 55g coarse breadcrumbs and sautée until golden brown. Remove from the heat, stir in the egg and parsley mixture, then season. Drain the asparagus, spoon the egg mixture over the top and serve straight away.

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