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  • Asparagi Alla Bismarck

    Transféré par

    Fidian Mallarangeng
    7 vues1 page
    1 pound asparagus 4 Large Eggs 6 Tablespoons Unsalted Butter 1 / 2 cup freshly grated parmesan cheese salt and cracked black pepper. Boil the asparagus in gently boiling water until cooked, but still al dente. Divide the asparagus onto four plates. Fry the eggs until the whites are set but the yolks remain soft.

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    1 pound asparagus 4 Large Eggs 6 Tablespoons Unsalted Butter 1 / 2 cup freshly grated parmesan cheese salt and cracked black pepper. Boil the asparagus in gently boiling water until cooked, but still al dente. Divide the asparagus onto four plates. Fry the eggs until the whites are set but the yolks remain soft.

    Droits d'auteur :

    Attribution Non-Commercial (BY-NC)
    Téléchargez comme DOCX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    7 vues1 page

    Asparagi Alla Bismarck

    Transféré par

    Fidian Mallarangeng
    1 pound asparagus 4 Large Eggs 6 Tablespoons Unsalted Butter 1 / 2 cup freshly grated parmesan cheese salt and cracked black pepper. Boil the asparagus in gently boiling water until cooked, but still al dente. Divide the asparagus onto four plates. Fry the eggs until the whites are set but the yolks remain soft.

    Droits d'auteur :

    Attribution Non-Commercial (BY-NC)
    Téléchargez comme DOCX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 1

    Asparagi alla Bismarck

    1 Pound Asaparagus 4 Large Eggs 6 Tablespoons Unsalted Butter 1/2 Cup Freshly Grated Parmesan Cheese Salt & Cracked Black Pepper Boil the asparagus in gently boiling water until cooked, but still al dente. This should take about 8 to 10 minutes, depending on the thickness of the asparagus. Divide the asparagus onto four plates. Melt 2 tablespoons of the butter in a frying pan and fry the eggs until the whites are set but the yolks remain soft. Place one egg on top of each bunch of asparagus. Melt the remaining butter in a small pan and then drizzle it over the asparagus. Sprinkle with a little salt, and some coarsley cracked black pepper. Next sprinkle equally over each plate the fresh parmesan cheese.

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