Asparagus Polonaise


2 pounds fresh asparagus
4 tablespoons butter
2 cups coarse soft bread crumbs
2 tablespoons chopped parsley


Remove the tough stalk ends of the asparagus. Clean off the scales and any sand under them. Wash. Arrange the stalks in a shallow pan and cover with water and 1 teaspoon salt. Bring to a boil and cook for 6 to 8 minutes or until tender crisp. Lift out carefully with slotted spoon or tongs. Arrange in a heated shallow serving dish.

Melt the butter in a small frying pan and stir in the bread crumbs, tossing until the crumbs are golden. Stir in the chopped parsley. Sprinkle the mixture over the asparagus and serve at once.


Serves 6.

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