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Side Dishes

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.


Makes 12 servings

Total Time

20 minutes

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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.

Step 1

Asparagus has tough, woody ends. To trim them, snap the spears where they naturally break.

Step 2

To hard-cook eggs, bring them to a boil in a pot of water, remove from heat, cover, and let stand 12 minutes.

Nutritional Facts

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