Asparagi Milanese

Posted by on Mar 11, 2016 in Breakfast and Brunch | 0 comments

Pretend you're in the Italian Countryside Sunday morning;

recover that lost hour of sleep.

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Cali winter passed us by again—but one of the first signs winter has given itself over to spring, is bright bunches of asparagus in various thicknesses at the farmers’ market; my chosen breadth is a tender medium-stalk fatty. Asparagus Milanese becomes our ample late-night dinner course.  Blanched or roasted tender-crisp asparagus is fanned on a warm plate with an olive oil fried fresh farm egg set on top.  Shaved Parmigiano-Reggiano and toasted artisan bread makes it posh and o’so luxurious.

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You’ll be heartyolken when your plate is empty.

🙂

 

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