in Eastern Europe, Hungary

Asparagus Hungarian style

updated

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Ingredients for 4 servings:

  • 2 kg asparagus
  • 1 tsp sugar
  • 50 g breadcrumbs or more
  • 60 g butter
  • 400 ml sour cream
  • 1 egg yolk
  • Paprika powder
  • Sugar
  • Salt
  • Cheese, grated
  • Parsley, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Hungarian Sparga

Cook the prepared asparagus in salted water with a little sugar. Drain. Toast the breadcrumbs in butter, mix with the sour cream, add the egg yolk, season with spices, and mix until smooth. Butter a baking dish, place half of the asparagus in it, and top with a third of the sour cream. Place the remaining asparagus on top and cover with the rest of the cream. Sprinkle generously with grated cheese and bake the asparagus in the oven. Sprinkle with parsley. This asparagus dish can be served as an appetizer or as a side dish, especially with poultry or veal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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