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Yield: Serves 4
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| 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
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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.
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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.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 378 |
Fat. Total: | 30g |
Carbohydrates, Total: | 16g |
| Cholesterol: | 79mg |
Sodium: | 696mg |
Protein: | 17g |
| Fiber: | 7g |
% Cal. from Fat: | 71% |
Fat, Saturated: | 0g |
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