Asparagus polonaise

Asparagus polonaise

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Asparagus polonaise

The ingredient of Asparagus polonaise

  1. 30g butter
  2. 60ml (1/4 cup) more virgin olive oil
  3. 150g ciabatta bread, crusts eliminated, finely chopped
  4. three difficult-boiled eggs, peeled, coarsely chopped
  5. 1/three cup chopped clean basil
  6. 1/3 cup chopped sparkling continental parsley
  7. 2 tablespoons chopped fresh chives
  8. White pepper
  9. three bunches asparagus

The instruction how to make Asparagus polonaise

  1. Heat the butter and 1 tablespoon of the oil in a huge non-stick frying pan over medium-excessive warmth till the butter is foaming. Add the bread and cook, stirring often, for 7-eight minutes or until the bread is golden and crisp. Stir inside the egg, basil, parsley and chives. Season with salt and white pepper.
  2. Bring a massive frying pan of salted water to the boil over medium-excessive warmness. Add the asparagus and cook for two-three minutes or till vibrant green and smooth crisp. Refresh under cold water. Drain. Transfer to a bowl. Add the last oil and toss to mix.
  3. Arrange the asparagus on a massive platter. Sprinkle with the breadcrumb mixture. Drizzle over any oil from the bowl.

Nutritions of Asparagus polonaise

fatContent: 235.415 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent:

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