Thursday, January 26, 2006
Asparagus Polonaise
Asparagus Polonaise The French version of Roasted Asparagus with Polonaise sauce.
INGREDIENTS A bunch of asparagus 1 Tbls butter extract 1 Misto Sprayer loaded with EVOO (extra virgin olive oil) 1 Tbls EVOO 3 Tbls Veggie broth 1 cup breadcrumbs, fresh 1 egg (boiled, and finely chopped) 1/4 cup parsley (chopped)
INSTRUCTIONS
Prepare the asparagus and spray with EVOO. Put 'em in the oven at 450 degrees on a shallow roasting pan. Yes, it's very hot- you're roasting them. Let 'em roast for about 10 minutes, or until they are done (could take as long as 15 minutes if you have really thick stalks).
Meanwhile, back at the ranch, add the EVOO to a sauce pan and add the butter extract. When nice and hot, add the breadcrumbs and saute to a light brown. Finally, add the veggie broth, and the remaining ingredients. Combine the mixture.
When the asparagus is finished roasting, cover with the sauce mixture. Smile while eating (really, it's required!)
