Asparagus à la Polonaise
This asparagus, done polonaise-style, or “in the manner of Poland” refers to cooked vegetables with hard-cooked eggs and bread crumbs sprinkled over the top. This version with a vinaigrette doesn’t get any better.
Preheat oven to 425°.
Toss asparagus with 2 Tbsp. oil; season with salt and pepper. Transfer asparagus to 2 baking sheets and roast in center and bottom third of oven until tender, 8 minutes, switching racks halfway through; transfer to a platter.
Toast bread crumbs in 3 Tbsp. oil in a nonstick skillet until crispy; season with salt and pepper.
Whisk together vinegar, 1/4 cup oil, Dijon, and honey for the vinaigrette; season with salt and pepper. Drizzle vinaigrette over asparagus; top with bread crumbs and eggs.
Asparagus has tough, woody ends. To trim them, snap the spears where they naturally break.
To hard-cook eggs, bring them to a boil in a pot of water, remove from heat, cover, and let stand 12 minutes.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1g 5%
Cholesterol 31mg 10%
Sodium 81mg 3%
Carbs 8g 2%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.