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Asparagus alla Parmigiana (Asparagus Parmesan-style)

Serves 4

450g/ 1 lb Asparagus, trimmed

1 tbsp butter

egg yolks

1 tbsp vinegar

salt and freshly grounded black pepper

50g Parmesan cheese, grated

Preparation

Cook the asparagus in boiling salted water for about 8 to 10 minutes until tender. Drain and cut into even-sized lengths and place on a warmed serving plate in the shape of pyramid. Place the butter   in a saucepan and beat the egg yolks.

Add the vinegar and season with salt and pepper. Cook until thickened, stirring all the time. Do not allow to boil. Pour over the Asparagus, Sprinkle with the Parmesan cheese and serve at once.

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Posted by on October 17, 2011 in Italian foods

 

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