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.


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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