Asparagus polonaise
John Torode suggest treating this very special British seasonal veg the simple French way of serving it with nice contrasting textures
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian
- Drop the eggs into boiling water, cook for 8 minutes then plunge into cold water and leave until cooled. Peel. Lay the asparagus on a board and trim all to the same size.
- To make the polonaise, melt the butter and as it foams, grind in some pepper and add the thyme. Then add the breadcrumbs - the idea is that the butter just starts to crisp the crumbs and make them golden.
- Chop the boiled egg roughly and when the crumbs are colouring, add the egg and stir well, then leave to warm through. Add the chopped parsley then taste and season with a little salt if it needs it. Keep warm.
- Bring a large pot of water to the boil, add some salt and then drop in the asparagus and cook for a few minutes until tender (i'm not a fan of crunchy asparagus because its true flavour is not released). Drain then tip into a clean tea towel to soak up the extra moisture. Put the asparagus on a large, warmed plate then spoon over the crumb mix. Serve hot or at room temperature.
PER SERVING
256 kcalories, protein 10.1g, carbohydrate 21.8g, fat 14.8 g, saturated fat 7.4g, fibre 2.7g, salt 0.82 g
Recipe from olive magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1287634/
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Ingredients
- 2 eggs
- 24 asparagus spears
- 50g butter
- 1 sprig thyme , leaves removed
- 100g fresh white breadcrumbs
- handful parsley , chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian
Ingredients
- 2 eggs
- 24 asparagus spears
- 50g butter
- 1 sprig thyme , leaves removed
- 100g fresh white breadcrumbs
- handful parsley , chopped
PER SERVING
256 kcalories, protein 10.1g, carbohydrate 21.8g, fat 14.8 g, saturated fat 7.4g, fibre 2.7g, salt 0.82 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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15 April 2011
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04 May 2011
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