This recipe is featured in Spring Foraging in New England
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.
- .9 kg (2 pounds) fresh asparagus, trimmed
- 237 ml (½ cup) clarified butter or ghee
- 237 ml (½ cup) unseasoned breadcrumbs or crushed croutons
- 4 tablespoons (¼ cup) rendered bacon pieces
- 3 hard-cooked eggs, peeled and chopped
- 2 tablespoons minced fresh parsley
- 1 teaspoon thyme leaves
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.
2. In a skillet, warm 118 ml (¼ cup) of the butter until shimmering. Add breadcrumbs and sauté until golden.
3. Add rendered bacon and stir 1 minute.
4. Remove from heat. Stir in egg, parsley, thyme, and salt to taste. Add more butter if needed.
5. When ready to serve, warm the asparagus in a pan with remaining butter. Transfer to a warm platter and spoon polonaise over asparagus.