Saturday, April 29, 2017

Spring, Asparagus, Saturday Recipe.

Spring is definitely here, I got some asparagus from the farm today. Hurray, my 10 months waiting is over for now. Obviously we had some for supper and it was delicious. We actually had some breaded haddock with tartare sauce and I discovered tartare sauce and asparagus go together very well. I make a sauce I got from Weight Watchers some 44 years ago, 2 gherkins (not sweet please) 1 tbs of capers, chopped both finely then add to 2 tbs Mayonnaise, not Miracle Whip but Hellmans or home made, and 1 tbs lemon juice. Very easy. So, for the next two months I will be a happy camper. One problem though, the way we usually travel to the farm, I am talking Barrie's Asparagus Farm, is closed to us at the moment as they are replacing a bridge. Gonna take 2 years?? Today we tried one route to the farm, it took us a whole hour. However, we chose very much the wrong time of day being a Friday afternoon. Silly us. Barrie's is not yet letting the world know that they have asparagus as they don't have much yet. Until the weather improves somewhat, they don't have a lot to sell. We took a chance today.

Here's a simple and delicious recipe to try.

Asparagus alla Milanese

28 stalks of asparagus, medium size
4 Tbs unsalted butter plus 4 tablespoons
4 large eggs
1/2 cup freshly grated parmesan cheese

1. Bring 4 quarts water to boil and set up ice bath. Trim asparagus of hard ends and drop into water. Cook 70 seconds. Remove with tongs and refresh in ice bath. Drain and set aside.

2. In a 10 inch to 12 inch sauté pan, heat 4 tablespoons butter until very dark brown. Add asparagus and toss until warm. Remove asparagus and divide among 4 plates. Towel off saute pan and add remaining butter. Cook until foam subsides. Crack eggs in and cook sunnyside up, about 2 minutes. Place one egg over each plate, sprinkle with cheese and serve.

Servings: 4

Source: Food TV

Have a great day


  1. Hi Jo - looks good and I know you love it .. cheers Hilary

  2. Replies
    1. Just got your message about crystalizing the blossoms. I looked it up, looks sooo good, but sadly, not an option for me with the caster sugar. But ... I can use try and make a jam with them. The colour is lovely. I enjoyed eating the blossoms. Made a tea with them too. It's still in the fridge.

    2. Never thought of that Ivy. Pity. I have only ever eaten them crystalised. Both violets and pansies crystalised look so pretty on desserts.

  3. I'll have to try the tartar sauce with asparagus for sure. I just buy tartar sauce in the grocery store but when I was a kid I'd just mix relish and mayo.

    1. That would have been way too sweet JoJo. Tartar sauce is not supposed to be sweet.