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Asparagus Cooked in the Milanese Style
Asparagi alla Milanese
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1990
The asparagus of Lombardy is more phallic in appearance and pulpier than that found anywhere else. It has a deep purple tinge which singles it out from other types. This dish makes a wonderfully simple lunch. The eggs can be omitted if you wish, or poached instead of fried.
Ingredients
3¼ lb 1.5 kg - salt
4 oz</
Method
Tie the asparagus into bundles with cook’s string, put it into a deep saucepan with the tips pointing upwards and pour in enough water to come three quarters of the way up the stems. Add a pinch of salt, place the lid on the saucepan, bring to the boil and simmer for 9 minutes or until the asparagus is tender.
Meanwhile, melt the butter in a frying-pan until foaming. Break the eggs care