Asparagus and eggs: a blend of classic international cuisine and Italian, from asparagus to Bismarck with fried eggs to those on Bassanese boiled eggs with the cream and vinegar, asparagus carbonara ...
This improvised version today for Easter dinner with the family, I have re-interpreted in a simple appetizer that paired happy. Toasted croutons with a creamy asparagus and fried quail eggs.
INGREDIENTS - 4 people
. 1 / 2 bunch asparagus
. 1 tablespoon extra virgin olive oil
. 12 quail eggs
. salt and pepper
. homemade bread or toasted sandwiches
PROCEDURE
Boil the asparagus, chop coarsely and go through the blender with a little 'olive oil and salt and pepper to taste. In a pan heat a little oil, a knob of butter or water for a diet version. Fry the quail eggs in hot oil with some salt.
Spread the crostini with asparagus cream and garnish with the little fried egg.
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