Polonaise Asparagus Salad

asparagus salad topped with boiled eggs, breadcrumbs, capers and prosciutto on a platter.

5 from 1 vote

This Polonaise Asparagus Salad is a beautiful addition to any spring occasion. With sweet asparagus, crunchy breadcrumbs, tender eggs, and salty capers and prosciutto, this beautiful and decadent salad is an elegant way to prepare and enjoy asparagus.

Prep Time15

Cook Time15

Course: Appetizer, Brunch, food and drink, Main, Salad

Cuisine: European, Fusion Food, Polish Inspired

Servings: servings

Calories: 221kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Polonaise Sauce

2 hard boiled eggs shelled and finely chopped
¼ cup fresh parsley chopped
¼ cup butter salted
3 slices bread chopped in small cubes
1 tablespoon capers
1 lemon zest and juice
¼ teaspoon salt
¼ teaspoon pepper

Pan Roasted Aspargus

1 tablespoon olive oil extra virgin
1 tablespoon butter salted
1 bunch asparagus bottoms trimmed (300g)
2 oz prosciutto
1 tablespoon capers

Instructions

Place the eggs in a single layer of water and bring to a rolling boil, then remove from heat. Let the eggs stand in the water for about 8-9 minutes, then immediately put them under cold water, or in an ice bath. Crack your eggs and let them cool. Roughly chop your eggs into small chunks and toss with of the parsley in a small mixing bowl.
Meanwhile, warm the butter and olive oil in a pan over medium heat, until bubbling. Add the asparagus and sauté for 3-5 minutes, shaking the pan occasionally to turn the aspargus, until bright and tender. Season with salt and pepper, and transfer to a large plate or serving platter.
Return the pan to medium heat and add the butter, bread, capers, and lemon zest. Season with salt and pepper and cook until brown and crispy, stirring frequently, about 2 minutes. Stir in the remaining parsley and Transfer to the bowl of eggs. Gently toss with lemon juice.
Arrange the polonaise sauce over the asparagus. Arrange prosciutto on top and season with pepper, a squeeze of lemon, and sprinkle with capers.

Notes

Scroll up for a visual walkthrough of the recipe.

Serve our Polonaise Asparagus Salad with our One-Pot Gnocchi with Creamy Lemon Sauce and Basil, Broccoli and Cheese Quiche with Feta and Lemon, or Spicy Deviled Eggs with Jalapeño and Bacon.

Chef's Tips:

How to trim asparagus: To trim asparagus, you can either break the stems at their natural break point, where the woody section naturally snaps off, or line them up and cut about an inch off the bottom for a clean cut. If desired, you can also peel the thicker stalks to make them more tender.

How to peel hard-boiled eggs: Once cooked, transfer the eggs to a bowl of ice water or run them under cold water to stop the cooking process and make them easier to peel.

Recipe Variations and Modifications:

Asparagus: Polonaise can be served over many warmed vegetables, fish, chicken, or pasta.

Herbs: Additional herbs that can be included in the polonaise sauce are dill, tarragon, or sorrel.

Vegetarian: Omit the prosciutto to make this recipe vegetarian.

Nutrition