Monday, 23 September 2013

Asparagus Milanese Style

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: ✔✔✔✔✔ 

No comments:

Post a Comment