Asparagus Polonaise: A Classic Spring Dish
Immerse yourself in this gastronomical voyage with Chef Paul McComiskey's Asparagus Polonaise recipe entry.
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Cooking tools:
- Pot
- Skillet
- Stove
- Mixing bowl
- Measuring cup
- Wooden spoon
- Slotted spoon
- Serving platter
Ingredients
- .9 kg (2 pounds) fresh asparagus, trimmed
- Salt
- 237 ml (½ cup) clarified butter or ghee
- 237 ml (½ cup) unseasoned breadcrumbs or crushed croutons
- 4 tablespoons (¼ cup) rendered bacon pieces
- 3 hard-cooked eggs, peeled and chopped
- 2 tablespoons minced fresh parsley
- 1 teaspoon thyme leaves
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