From Mietta’s
Italian Family Recipes, Mietta O’Donnell, Black Inc., 2000.
Asparagus is a vegetable that works well with
a simple treatment. This style of serving asparagus is so good.
A pot of salted water was put on the stove
and the asparagus added when it reached boiling point. Now a pan was put on to
heat up and butter was added. When the butter had begun to froth
eggs were added to be fried. When the white were cooked a little salt was
sprinkled on.
Now the asparagus was taken out and placed on
the plates. Grated parmesan was sprinkled over and an egg placed on top. The dregs of butter in the pan were poured
over as a sauce.
This is such a quick dish to make and
wonderful eating. The vegetable still had a slight crunch to it, the parmesan
had slightly melted from the heat of the egg and the yolk made a golden sauce
with the butter. Writing this makes me want it again right now.
Taste: ✔✔✔✔✔
Ease of
cooking: ✔✔✔✔✔
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