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Milanese Asparagus

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Source: The Italian Gourmet

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Active Time:  15 Minutes
Total Time:  35 Minutes
Yield:  Serves 4

Asparagus is served throughout the Lombardy region as a light meal for spring and summer when it is in full season. The rather large, soft, white variety with purplish tips is the kind used in this recipe.

RECIPE INGREDIENTS

3 pounds asparagus

salt

8 tablespoons butter

3/4 cup freshly grated parmesan cheese

4 eggs

Milanese Asparagus Recipe at Cooking.com

DIRECTIONS

Clean the asparagus thoroughly and trim the root ends to make them all the same length. Tie in a bundle with kitchen string. Stand the asparagus upright in a saucepan with water reaching halfway up the stems; this way the tips are cooked by steaming. Add a little salt to the water, bring to a boil and cook for about 20 minutes.

Melt 1 tablespoon of the butter in a skillet and add an egg. Cook it and set aside. Repeat the process for the remaining 3 eggs. Divide the asparagus among 4 serving plates, cover them generously with grated parmesan and top each serving with an egg. Melt the remaining butter until boiling fast and pour over the asparagus.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

378

Fat. Total:

30g

Fiber:

Carbohydrates, Total:

16g

Sodium:

696mg

% Cal. from Fat:

71%

Cholesterol:

79mg

Protein:

17g

Spotlight Recipe Review

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Rating:

by: Lily, OH

Reviewed: 06/09/2009

REALLY,REALLY, GOOD!

See all of Lily's reviews »

Have had this recipe in France at a restaurant run by Italians, only the eggs were poached. My family loves it.

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