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Ingredientes
- 4 lrg Large eggs
- 1 1/2 lb green asparagus
- 1/4 c. extra-virgin extra virgin olive oil
- 4 Tbsp. freshly-grated Parmigiano-Reggiano Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. freshly-grated Parmigiano-Reggiano for garnish
Direcciones
- Put Large eggs in a small saucepan filled with cool water, bring water to a boil and simmer for 12 min. Pour off boiling water and run cool water over Large eggs till easy to handle. Peel, roughly chop and place in a medium-size mixing bowl. Set aside.
- Bring 2 c. of water to a boil in a large pot or possibly frying pan. Rinse asparagus and with a vegetable peeler or possibly paring knife, scrape the stems and snap off the woody ends. Toss asparagus into boiling water, cover, and when the water returns to a boil, remove lid and cook till barely al dente, 5 to 8 min.
- With a fork stir the oil, grated cheese and a generous healthy pinch of salt and freshly grnd black pepper into the minced Large eggs, crushing to create a coarse paste. With a ladle, add in 1 to 2 tsp. of the asparagus boiling water, thinning the paste.
- Drain asparagus through a colander, rinse with cool water and transfer to serving platter. Garnish with the minced egg mix and additional 1/4 c. cheese if you like.
- This recipe yields 4 servings.
- NOTES : David Downie is the author of "Enchanted Liguria" (Rizzoli International) and "Cooking the Roman Way" (HarperCollins)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 164 | 79% |
| Total Fat 18.51g | 23% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 71mg | 3% |
| Potassium 248mg | 7% |
| Total Carbs 3.88g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.07g | 1% |
| Protein 8.18g | 13% |
