Eggs and asparagus
A simple dish enhanced by an alternative preparation. A spring dish, classic among Italian recipes, suitable for daily family dinners, which transforms into a chef's dish.
Method
Lavare gli asparagi e tagliare la parte bianca e dura. Metà li tagliamo a fettine sottili e li mariniamo con olio evo, GSP Rub e scorza di limone; l’altra metà li sbollentiamo in acqua bollente con un pizzico di Rub + Taste for about four minutes. In the meantime, prepare the parmesan cream by heating the cream; when it reaches the boil, remove from the heat and add the parmesan, a pinch of GSP Rub e mescoliamo bene con l’aiuto di una frusta. Prepariamo i crostini tagliando il pane a cubetti e facendoli tostare in padella con dell’olio. Prendere l’altra metà di asparagi sbollentati e li saltiamo velocemente in olio evo e
all’accorrenza del Rub + Taste. Come ultimo passaggio, prepariamo l’uovo all’occhio di bue condendolo con un pizzico di GSP Rub. Componiamo il piatto: asparagi scottati alla base, sopra l’insalatina di asparagi crudi, a lato l’uovo e i crostini.
Suggestions
To finish, a generous spoonful of parmesan cream.
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