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Asparagi alla milanese

Asparagi alla milanese, or Milanese-style asparagus, is a first course dish traditional of the Lombardia region (Milano is the main city of Lombardia) where asparagus grows in abundance naturally.

Asparagi alla milanese is a very popular dish in my Country but almost unknown outside of Italy. It doesn't contain any silly sauce, on the contrary is really simple and it includes only 3 ingredients: green asparagus, eggs and grated parmesan cheese. It's sooooooo delicious! When I was living in Milano, my mom always made this dish especially in late spring, when the asparagus is in season.
When eating, I always break the egg yolks and allow it to run over the asparagus.... mmm so good!!!


Asparagi alla milanese is usually served as first course (primo), it works beautifully also as antipasto (appetizer) or second course (secondo).


The original recipe says to cook the asparagus in salty water, but I do it differently and also, instead of using butter to fry the eggs, I use oil which is a bit healthier :P



Ingredients (2 persons):
  • 1 large bunch of fresh green asparagus (6-8 asparagus per person)
  • 4 eggs
  • grated parmesan cheese
  • rapeseed oil (or butter)
  • salt & pepper

Directions:
Wash and dry the asparagus, cut the hard bases off. If needed, trim their skin also.
Pour some oil in a large pan, lay the asparagus and cover with the lid. Let them cook at medium-low heat, stirring time to time and adding salt up to taste.
Just before the asparagus are cooked, fry the eggs in another non stick pan with some oil (or butter), sunny-side-up. Ensure the whites are fully firm, while the yolks are still runny. Season to taste, I always add a bit of salt and black pepper on the eggs.
Arrange the cooked asparagus on a serving plate, lay the eggs over them and then sprinkle with grated parmesan cheese.

1 comments:

Carole said...

Thanks for linking to Food onFriday

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