Small

Asperges à la Polonaise

15 October 2020

ingredients for 4- 6 serves

equipment

Small, sharp kitchen knife

Vegetable peeler

Large shallow pan to cook the asparagus in

Tongs

Medium sized heavy based saucepan to make the butter sauce in

Measuring spoons

Whisk

Wooden spoon for stirring

Metal spoon for distributing the sauce

Warm, white dinner plates - oval shape is ideal - for serving.

​

METHOD

Step 1 - Prepare the asparagus

​

Snap the asparagus spears with your hands.  

Trim them to equal length with a small kitchen knife, for presentation.

Pour about 4cm water into a large, shallow pan. Bring to the boil. Add a tablespoon of salt. Return to the boil and add the asparagus.  Cover the pan and cook for about 4 - 10 minutes depending upon the freshness and thickness of the asparagus.

They are done when the tip of a small sharp knife easily penetrates the head and the spear is just becoming tender.

Step 2 - While the asparagus are cooking - make the sauce.

​

It is very important to melt the butter very carefully, otherwise the milk solids in the butter will spoil the look of the dish.

To melt the butter:

Cut cold butter into small cubes

Place the saucepan over low heat and add 1/4 of the butter and whisk vigorously.

As soon as the butter is melted, add half of the remaining butter and whisk until it boils again.

Remove the pan from the heat and add the remaining butter, whisking it continuously until all of the butter is melted.

The sauce should be thick, smooth and creamy.

Stir in the bread crumbs.

Step 3 - To Serve

​

Drain the cooked asparagus on kitchen paper towel as soon as they are cooked.

Arrange them attractively, distributing them between each plate.

Using a metal spoon - spoon the sauce over the asparagus.

Sprinkle over sea salt flakes and freshly ground black pepper

Serve immediately

source

Recipe by Edouard Pomiane, Cooking with Pomiane

Adapted by Elizabeth Peddey.