Fresh Asparague Polonaise

Vegetarian main course
Serves four as a starter, two as a main meal.

Ingredients:

Method:

Conventional method:

  1. Tie asparagus into neat bundles with string.
  2. Trim stalks to equal length.
  3. Cook asparagus in boiling salted water, 10 to 12 minutes. (If you are using white asparagus spears, the cooking time will increase to 12 to 15 minutes.)
  4. Remove from boiling water with a slotted spoon.
  5. Place on a serving platter.
  6. Heat margarine, stir in breadcrumbs, cook two minutes.
  7. Remove from heat, add egg and chopped parsley.
  8. Spoon over asparagus.

Microwave method:

  1. Place 500g asparagus on an oblong dish, tips to the centre.
  2. Add 60ml hot salted water, cover and microwave on 100% power, six to eight minutes.
  3. (For white asparagus, increase time to 10 to 12 minutes.)
  4. Place margarine in a bowl, microwave on 100% power, 45 seconds.
  5. Stir in breadcrumbs, microwave on 100% power, 45 to 60 seconds, stir.
  6. Add egg and chopped parsley.
  7. Spoon over asparagus.

Serve immediately