Asperges à la polonaise au beurre et à la chapelure

Ingrédients

• 1 bunch (1 lb, 500-500 g) asparagus, green or white
• salt, for cooking
• sugar, for cooking
• small piece of lemon zest, optional
• 2 tablespoons butter
• 2 tablespoons breadcrumbs
• 2-3 egg yolks, hard-boiled and finely chopped
• 2-3 tablespoons parsley leaves, finely chopped
• freshly squeezed lemon juice

Préparation

1. 1

   Rinse the asparagus under cold running water. There’s...: Rinse the asparagus under cold running water. There’s no need to peel green asparagus, but if you’re using the white stalks, it’s worth peeling off their woody exterior with a vegetable peeler. Snap off and discard the woody ends (wherever they naturally break).

2. 2

   Add 1” (2.5-3 cm) of water to a...: Add 1” (2.5-3 cm) of water to a wide frying pan (skillet) and bring it to a boil with a solid pinch of salt, sugar and a small piece of lemon zest (optional). Note: If you own a tall asparagus steamer, use it instead.

3. 3

   Add the asparagus in. If the water doesn't...: Add the asparagus in. If the water doesn't cover the asparagus completely, cover the skillet with a lid (to capture the heat of the steam).

4. 4

   In a small frying pan, melt two tablespoons...: In a small frying pan, melt two tablespoons of butter and add breadcrumbs. Gently fry until golden, over low heat, stirring from time to time. At the very end, add a squeeze of lemon juice.

5. 5

   Remove asparagus from the heat and drain. Toss...: Remove asparagus from the heat and drain. Toss with the butter and breadcrumbs, and sprinkle with finely chopped egg yolks and parsley leaves. Serve immediately.