A typical dish of the Milan region, very simple and very good. The best asparagus are the large ones with the almost white stem, but, of course, they are all delicious, especially the small wild asparagus.
- 6 large asparagus
- 1 egg
- 20 g butter
- Boil the asparagus in salted water, if possible with a basket that holds them upright, so that the tops don’t come apart
- When they are cooked put them on the plate and when still hot sprinkle with 2 tablespoons of grated Parmesan
- Fry the egg in a saucepan with 2 pats of butter and place immediately on the asparagus, pouring the rest of the melted butter on the Parmesan
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