July 12th 2011
I had a delightful, al fresco, lunch with Rabina yesterday, in Brondesbury Park. She prepared Asparagus Polonaise – asparagus is prepared the normal way (boiled for 3 to 5 minutes) and then it’s added to a frying pan of butter and breadcrumbs for a minute or so, to coat it before serving. This gives the al dente asparagus a little bit of breadcrumb crunch. Chopped, parsley and hard boiled eggs are often added to this recipe, plus salt and pepper, to taste.
To accompany the asparagus, we had freshly prepared beetroot, chopped with onions, a little olive oil and a splash of white wine vinegar. Beetroot is often referred to as a “superfood“, since it promotes health, lowering blood pressure and protecting against liver disease.
I ate far too much, but it was well worth it!