Asparagus Polonaise

Center for Wine & Culinary Arts at Ocean House, Watch Hill, Rhode Island

This recipe is an adaptation of a dish made by the settlers who brought asparagus here from Europe. Try it with local eggs straight from the farm.

1. Plunge asparagus into salted boiling water. Cook until stalks turn dark green, then remove and plunge into ice water to stop the cooking process.

   In a skillet, warm 118 ml (¼ cup) of the butter until shimmering. Add breadcrumbs and sauté until golden.

   Add rendered bacon and stir 1 minute.

   Remove from heat. Stir in egg, parsley, thyme, and salt to taste. Add more butter if needed.

   When ready to serve, warm the asparagus in a pan with remaining butter. Transfer to a warm platter and spoon polonaise over asparagus.