Recipe - Polonaise Topping For Asparagus

5 tablespoon Unsalted butter
1/3 cup Fresh bread crumbs; toasted
lightly
2 Hardboiled large eggs;
chopped fine
2 tablespoon Finely chopped fresh parsley
leaves

In a large skillet heat the butter over moderately high heat until the foam
subsides and in it saute the bread crumbs until they are golden brown. Stir
in the egg, the parsley, and salt and pepper to taste and serve the topping
over asparagus.

Makes about 2/3 cup.

Gourmet April 1990

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