Spring asparagus
Instructions
Boil in salted water until al dente asparagus; drain them by placing them on a serving dish.
Shell eggs, mashing the yolks, mix the chopped parsley and lemon juice and spread on asparagus.
Put the butter in a pan, lightly brown it, add the breadcrumbs and cheese, mix and pour over asparagus.
Ingredients and dosing for 4 persons
- 600 g of frozen green asparagus
- 2 hardboiled eggs
- 50 g of butter
- 1 tablespoon of breadcrumbs
- 1 handful of parmigiano
- 1 tablespoon of chopped parsley
- 1 lemon
- Salt