Eggs Strapazzate Del Giardino With White Asparagus Recipes

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ROASTED ASPARAGUS WITH SCRAMBLED EGGS



Roasted Asparagus with Scrambled Eggs image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

3/4 pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter, divided
2 to 4 slices 7-grain bread

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
  • While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

SCRAMBLED EGGS OVER ASPARAGUS



Scrambled Eggs over Asparagus image

Provided by Claire Robinson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds fresh asparagus, trimmed and cleaned
2 tablespoons olive oil
1 teaspoon sea salt, plus more for seasoning
Freshly ground black pepper
6 eggs
3 tablespoons milk
2 tablespoons butter

Steps:

  • Preheat your oven to 425 degrees F.
  • Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
  • Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
  • In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
  • Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
  • Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!

Nutrition Facts : Calories 259 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 295 milligrams, Sodium 697 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 14 grams, Sugar 4 grams

PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG



Pan-Roasted Asparagus with a Crispy Fried Egg image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt
1/2 cup Italian parsley leaves, chopped
2 tablespoons grated Parmesan
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound thin asparagus, trimmed
1/2 teaspoon kosher salt
4 large eggs

Steps:

  • For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
  • For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
  • Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.

SKILLET-BAKED EGGS AND ASPARAGUS



Skillet-Baked Eggs and Asparagus image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

  • Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
  • Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
  • Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
  • Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

SCRAMBLED EGGS WITH ASPARAGUS



Scrambled Eggs with Asparagus image

Provided by Food Network

Yield Serves 4

Number Of Ingredients 6

3/4 pound thin asparagus, rinsed, woody ends removed
3 tablespoons unsalted imported or organic butter
12 large eggs, lightly beaten
1/4 to 1/2 cup heavy cream (preferably organic)
3 tablespoons finely chopped chives
Salt and freshly ground pepper

Steps:

  • Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
  • Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
  • Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
  • Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.

EGGS STRAPAZZATE DEL GIARDINO WITH WHITE ASPARAGUS



Eggs Strapazzate del Giardino with White Asparagus image

This garden scramble of eggs in a bed of vegetables is well seasoned and doused with flavorful cheese, Italian-style. It goes well with a warm, toasted slice of ciabatta, focaccia, or whole grain bread. Ideally serve with a slotted spoon to strain off a bit of excess water from the vegetables.

Provided by brian10280

Categories     Scrambled Eggs

Time 41m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable bouillon (such as Better Than Bouillon®)
1 bunch white asparagus, trimmed and cut into 1-inch pieces
1 yellow onion, cut into large chunks
1 large green bell pepper, seeded and cut into large chunks
1 large carrot, peeled and cut into 1-inch pieces
3 tablespoons sunflower seed oil
1 clove garlic, minced
3 dashes seasoned salt (such as Spike® seasoning), or to taste
4 eggs, beaten
¾ cup grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil; stir in vegetable bouillon until dissolved. Add asparagus; boil until crisp tender, 2 to 4 minutes. Drain, discarding broth. Run cold water over asparagus to halt the cooking process, about 30 seconds. Drain.
  • Push onion through a food processor fitted with a shredder attachment. Repeat with bell pepper and carrot.
  • Heat oil in a large nonstick skillet over medium heat. Add garlic; cook and stir until browned, about 1 minute. Stir in shredded onion, bell pepper, and carrot until coated with oil. Add seasoned salt. Cook, stirring occasionally, until mixture softens, 3 to 5 minutes. Stir in asparagus.
  • Stir a dash of seasoned salt into beaten eggs. Pour into the skillet and stir to blend well. Cook until set, about 2 minutes. Reduce heat to medium-low and stir frequently until eggs are scrambled and fully cooked, 2 to 5 minutes. Reduce heat to low; add Parmesan cheese and stir until melted, about 1 minute.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 14.8 g, Cholesterol 199.2 mg, Fat 20.1 g, Fiber 4.5 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 493.8 mg, Sugar 7.1 g

PAPADZULES (EGGS AND ASPARAGUS IN TORTILLAS WITH PEPITA SAUCE)



Papadzules (Eggs and Asparagus in Tortillas With Pepita Sauce) image

A dish from the Yucatán Peninsula in southeastern Mexico, papadzules are similar to enchiladas in that they feature tortillas that are dipped and coated in a sauce, then filled, rolled and topped with more sauce. Traditionally, papadzules are served with hard-boiled eggs and topped with a toasted pepita sauce and a spicy habanero-tomato salsa. In this late-spring version, jammy eggs and blanched asparagus serve as the filling, and an uncooked sauce of pepitas and jalapeños finishes everything off. Be sure to cook the eggs for the full 6½ minutes or the yolks will be too runny.

Provided by Rick A. Martinez

Categories     brunch, dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ice
10 large eggs
1 pound asparagus, woody ends trimmed, cut into 1-inch pieces
8 corn tortillas, preferably blue corn
1 3/4 cups pepitas (raw pumpkin seeds)
3 scallions, root ends trimmed, chopped
2 garlic cloves, peeled and lightly crushed
2 jalapeños, stemmed and roughly chopped
1/3 cup cilantro leaves and tender stems
1 tablespoon fresh lime juice, plus more to taste
Kosher salt

Steps:

  • Fill a large bowl with ice and water. Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water. Cook, adjusting the heat to maintain a gentle boil, for 6½ minutes for jammy eggs with a soft and runny yolk (or longer for medium- or hard-boiled eggs). Transfer the eggs to the bowl of ice water and chill until just slightly warm, about 2 minutes. (Keep the water boiling.) Gently crack the eggs all over and peel, starting from the wider end, which contains the air pocket. That gap between egg and shell makes peeling easier. Cut the eggs into quarters. Set 8 quarters aside for serving.
  • Add the asparagus to the same pot of boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain, transfer to a medium bowl and let sit until ready to assemble.
  • Heat a tortilla in a small skillet over medium heat, turning once, until warm, about 1 minute. Wrap in a clean kitchen towel or foil. Repeat with the remaining tortillas, stacking and wrapping them in the towel.
  • Reserve ¼ cup pepitas and ¼ cup scallions for garnish. Combine remaining pepitas, remaining scallions, the garlic, jalapeños, cilantro, lime juice, 3 cups water and salt (1 teaspoon coarse kosher salt or 2 teaspoons Diamond Crystal) in the jar of a blender. Purée until smooth and the consistency of heavy cream. Taste and season with salt and lime juice if necessary. Transfer to a medium bowl.
  • Working one at a time and using tongs, dip a tortilla into the purée, turning to completely coat in sauce. Transfer to a baking sheet as you go.
  • Arrange 4 egg quarters and a few pieces of asparagus down the center of each tortilla. Fold one side over, then roll up the tortilla. Place seam-side down on a plate. Repeat with the remaining tortillas, dividing among plates and spooning the remaining pepita purée over. Top with the reserved pepitas, scallions, egg quarters and any remaining asparagus.

ASPARAGUS, FLEMISH STYLE



Asparagus, Flemish Style image

Make and share this Asparagus, Flemish Style recipe from Food.com.

Provided by Darkhunter

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 lbs white asparagus or 3 lbs green asparagus, fresh
8 tablespoons unsalted butter
3 hard-boiled eggs
1 1/2 teaspoons fresh lemon juice
1/4 cup fresh parsley, chopped
salt & freshly ground black pepper
1 pinch nutmeg

Steps:

  • Trim white asparagus, if using, with vegetable peeler, from just under tip to stem end to remove woody skin. If using green, trim just hard stem end.
  • Bring large pot of salted water to boil.
  • Bundle asparagus up and tie with kitchen twine. Trim ends evenly. Gently place in boiling water and immediately lower heat to simmer. If using white asparagus, cover pot. If using green, DO NOT cover, as it will lose it's fresh green color. Simmer for approximately 15-30 minutes, depending on thickness of stems. When tender, remove bundle and carefully drain on kitchen towel, being careful of tender tips.
  • Melt the butter over low heat in a small saucepan. If the eggs are completely cold, plunge into hot asparagus water for 1 minute. Remove, dry and peel.
  • In a small bowl, mash the complete egg with a fork. Add the melted butter, lemon juice, parsley, nutmeg and salt and pepper. Mix thoroughly.
  • Arrange the asparagus on individual plates. Pour Flemish sauce to cover all but the tips of the asparagus. Serve immediately while everything is still warm.

Nutrition Facts : Calories 331.8, Fat 27.5, SaturatedFat 16, Cholesterol 220.1, Sodium 58.5, Carbohydrate 14.1, Fiber 7.3, Sugar 6.9, Protein 12.6

LOW CALORIE ASPARAGUS & EGG WHITES



Low Calorie Asparagus & Egg Whites image

Make and share this Low Calorie Asparagus & Egg Whites recipe from Food.com.

Provided by Kiwiwife

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 4

Pam cooking spray
4 1/2 ounces frozen asparagus cuts (half of a 9 oz pkg)
1/2 cup egg white
1 tablespoon parmesan cheese

Steps:

  • Microwave asparagus according to package directions.
  • Drain well and separate into halves.
  • Put half the asparagus in a 8" pan sprayed with pam (save other half for another time).
  • Pour egg whites over asparagus and cook 2 minutes over med heat.
  • sprinkle with parmesan and broil for 4-5 minutes or until cheese is brown & bubbly and eggs are set.
  • Turn out onto plate & enjoy!

Nutrition Facts : Calories 115.3, Fat 1.9, SaturatedFat 0.9, Cholesterol 4.4, Sodium 288.4, Carbohydrate 6.3, Fiber 2.4, Sugar 0.9, Protein 19.3

GRATIN OF WHITE ASPARAGUS



Gratin of White Asparagus image

Provided by Skye Gyngell

Categories     Cheese     Dairy     Vegetable     Side     Bake     Vegetarian     Mother's Day     Dinner     Lunch     Casserole/Gratin     Parmesan     Asparagus     Spring     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

4 1/2 tbsp unsalted butter, melted
15 white asparagus spears
small bunch of lemon thyme, leaves only
generous 3/4 cup crème fraîche
1 tbsp Dijon mustard
sea salt and freshly ground black pepper
1 cup fresh white bread crumbs
3 1/2 ounces Parmesan, freshly grated
2 tbsp minced curly parsley

Steps:

  • Preheat the oven to 450°F (convection oven to 425°F). Brush a copper or ceramic gratin dish with a little of the melted butter.
  • Trim the asparagus: you will find that white asparagus needs to be trimmed much higher-roughly halfway up the stalks, as a rule of thumb. Slice the spears in half lengthwise and lay them in the buttered gratin dish. Sprinkle with most of the lemon thyme leaves, saving a few for garnish.
  • Now put the crème fraîche and mustard into a heavy pan and place over medium heat. Stir to combine and bring to a simmer, then turn down the heat slightly and let bubble to reduce by about a quarter. Season the reduced mixture with salt and pepper to taste.
  • Meanwhile, put the bread crumbs in a bowl, add the Parmesan, parsley, and some pepper, and toss with your fingers to combine.
  • Pour the mustardy crème fraîche over the asparagus, then scatter the crumb mixture on top, distributing it evenly. Drizzle over the rest of the melted butter. Bake the gratin on the middle shelf of the oven until the top is crisp and golden and the cream bubbles up around the sides of the dish, 15 to 20 minutes. Sprinkle with the remaining thyme leaves and serve.

EGGS STRAPAZZATE DEL GIARDINO WITH WHITE ASPARAGUS



Eggs Strapazzate del Giardino with White Asparagus image

This garden scramble of eggs in a bed of vegetables is well seasoned and doused with flavorful cheese, Italian-style. It goes well with a warm, toasted slice of ciabatta, focaccia, or whole grain bread. Ideally serve with a slotted spoon to strain off a bit of excess water from the vegetables.

Provided by brian10280

Categories     Scrambled Eggs

Time 41m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable bouillon (such as Better Than Bouillon®)
1 bunch white asparagus, trimmed and cut into 1-inch pieces
1 yellow onion, cut into large chunks
1 large green bell pepper, seeded and cut into large chunks
1 large carrot, peeled and cut into 1-inch pieces
3 tablespoons sunflower seed oil
1 clove garlic, minced
3 dashes seasoned salt (such as Spike® seasoning), or to taste
4 eggs, beaten
¾ cup grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil; stir in vegetable bouillon until dissolved. Add asparagus; boil until crisp tender, 2 to 4 minutes. Drain, discarding broth. Run cold water over asparagus to halt the cooking process, about 30 seconds. Drain.
  • Push onion through a food processor fitted with a shredder attachment. Repeat with bell pepper and carrot.
  • Heat oil in a large nonstick skillet over medium heat. Add garlic; cook and stir until browned, about 1 minute. Stir in shredded onion, bell pepper, and carrot until coated with oil. Add seasoned salt. Cook, stirring occasionally, until mixture softens, 3 to 5 minutes. Stir in asparagus.
  • Stir a dash of seasoned salt into beaten eggs. Pour into the skillet and stir to blend well. Cook until set, about 2 minutes. Reduce heat to medium-low and stir frequently until eggs are scrambled and fully cooked, 2 to 5 minutes. Reduce heat to low; add Parmesan cheese and stir until melted, about 1 minute.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 14.8 g, Cholesterol 199.2 mg, Fat 20.1 g, Fiber 4.5 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 493.8 mg, Sugar 7.1 g

EGGS STRAPAZZATE DEL GIARDINO WITH WHITE ASPARAGUS



Eggs Strapazzate del Giardino with White Asparagus image

This garden scramble of eggs in a bed of vegetables is well seasoned and doused with flavorful cheese, Italian-style. It goes well with a warm, toasted slice of ciabatta, focaccia, or whole grain bread. Ideally serve with a slotted spoon to strain off a bit of excess water from the vegetables.

Provided by brian10280

Categories     Scrambled Eggs

Time 41m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable bouillon (such as Better Than Bouillon®)
1 bunch white asparagus, trimmed and cut into 1-inch pieces
1 yellow onion, cut into large chunks
1 large green bell pepper, seeded and cut into large chunks
1 large carrot, peeled and cut into 1-inch pieces
3 tablespoons sunflower seed oil
1 clove garlic, minced
3 dashes seasoned salt (such as Spike® seasoning), or to taste
4 eggs, beaten
¾ cup grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil; stir in vegetable bouillon until dissolved. Add asparagus; boil until crisp tender, 2 to 4 minutes. Drain, discarding broth. Run cold water over asparagus to halt the cooking process, about 30 seconds. Drain.
  • Push onion through a food processor fitted with a shredder attachment. Repeat with bell pepper and carrot.
  • Heat oil in a large nonstick skillet over medium heat. Add garlic; cook and stir until browned, about 1 minute. Stir in shredded onion, bell pepper, and carrot until coated with oil. Add seasoned salt. Cook, stirring occasionally, until mixture softens, 3 to 5 minutes. Stir in asparagus.
  • Stir a dash of seasoned salt into beaten eggs. Pour into the skillet and stir to blend well. Cook until set, about 2 minutes. Reduce heat to medium-low and stir frequently until eggs are scrambled and fully cooked, 2 to 5 minutes. Reduce heat to low; add Parmesan cheese and stir until melted, about 1 minute.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 14.8 g, Cholesterol 199.2 mg, Fat 20.1 g, Fiber 4.5 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 493.8 mg, Sugar 7.1 g

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By cooking processes, top 50 recipes similar to: Special White Clam Sauce. Recipe Title Region Country Similarity Index; Mama Leone's Italian Tomato Sauce (Good for Many Uses)
From cosylab.iiitd.edu.in


EGGS STRAPAZZATE DEL GIARDINO WITH WHITE ASPARAGUS PHOTOS ... RECIPE
2017-03-10 Recent recipes eggs strapazzate del giardino with white asparagus photos ... roasted fennel, tomato, and chickpea soup | myrecipes ... chocolate velvet cake with cream …
From crecipe.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Recipes which include sunflower seed oil as an ingredient. Recipe Title Ingredient form Region Country; Frenchie's Salad Dressing: sunflower seed oil: French: French: Eggs Strapazzate …
From cosylab.iiitd.edu.in


WHITE ASPARAGUS IS THE UNDERGROUND HIT OF THE VEGETABLE WORLD
2017-01-03 White asparagus is the same plant as green asparagus ( asparagus offincinalis ), but it's grown in conditions that block out all the light either by mounding up soil around the …
From allrecipes.com


WHITE ASPARAGUS WITH EGG VINAIGRETTE - LOW-CARB RECIPE - DIET …
2021-05-26 Peel and chop the eggs and add them to the vinaigrette. In a bowl, combine the mustard, apple cider vinegar, olive oil, salt, and ground pepper. Whisk together until the …
From dietdoctor.com


SCRAMBLED EGGS WITH PANCETTA, PEAS AND ASPARAGUS (UOVA …
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this …
From eatyourbooks.com


CHARRED ASPARAGUS, PICKLED EGG YOLK AND PESTO RECIPE
1 tsp pickling spice. 3. Preheat an oven to 200°C/gas mark 6. Place the hazelnuts on a baking tray and cook for 6 minutes, then set aside to cool. Wrap the garlic bulb and shallot in foil and …
From greatbritishchefs.com


FRIED DUCK EGG WITH ASPARAGUS, SAGE AND PARMESAN RECIPE BY JANE …
2022-03-29 Share the asparagus out between 2 warm plates, put the eggs on top and sprinkle with the parmesan. Serve with bread and butter. Serve with bread and butter. From Fern …
From theguardian.com


SPRING ASPARAGUS AND POACHED EGG RECIPE - BBC FOOD
Method. Place the asparagus in a large bowl of iced water to freshen and bring out the colour. Bring a large pan of water to the boil and add the white wine vinegar. To poach the eggs, stir …
From bbc.co.uk


BRUNCH RECIPE: SPRING FRITTATA WITH ASPARAGUS & RADISHES - KITCHN
2020-01-29 Instructions. If baking immediately, heat the oven to 350°F. Cut the asparagus into 1/4-inch pieces, and mince the radishes rather fine. Slice the green onions. Place a 10-inch …
From thekitchn.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Nutrient Quantity; Energy (kCal) 806.68: Total fats (g) 44.5891: Carbohydrates (g) 45.9616: Protein (g) 55.8846: Vitamin D (D2 + D3) (g) 4.0000: Phosphorus, P (mg)
From cosylab.iiitd.edu.in


WHITE ASPARAGUS WITH ORANGE BEURRE BLANC - RICARDO CUISINE
In a large skillet over medium heat, soften the shallots in 30 ml (2 tablespoons) butter. Add the asparagus and cook for 2 minutes, turning frequently. Add the wine and reserved orange …
From ricardocuisine.com


SCRAMBLED EGGS AND ASPARAGUS - LIDIA
In a large nonstick skillet, sauté the asparagus spears in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium heat, stirring occasionally, until asparagus is tender but …
From lidiasitaly.com


10 BEST CANNED WHITE ASPARAGUS RECIPES - YUMMLY
2022-05-01 salt, egg yolks, lemon juice, sugar, water, white asparagus, unsalted butter and 5 more White Asparagus Crepe The Foodolic water, buckwheat flour, sugar, egg, cold milk, …
From yummly.com


ASPARAGUS RECIPES, FRESH FOR THE SEASON - GERMANFOODS.ORG
Asparagus with Shrimp and Wild Garlic Hollandaise (Spargel mit Bärlauch-Hollandaise) A healthy, easy-to-make asparagus dish of white asparagus, fresh medium shrimp, a sliced …
From germanfoods.org


WHITE ASPARAGUS WITH BORDELAISE SAUCE RECIPE - GREAT BRITISH CHEFS
Open the vacuum bag of asparagus and carefully pour into a wide pan along with the cooking liquor. Gently reheat. Bring the sauce to the boil, then add the confit shallots, bone marrow …
From greatbritishchefs.com


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