Esparragos a La Gitanella

Asparagus à La Gitanella

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This dish consists of asparagus boiled in salted water, well drained and served with a poached egg and rounds of fried bread on which is spread the chopped yolk of a hard-boiled egg mixed with a little mustard and mayonnaise dressing.