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      Asparagus Mimosa
      1lb asparagus
      1 tbs butter, divided
      2 tbs panko bread crumbs
      2 tbs grated Parmigiano or other grana cheese
      1/2 tsp finely grated lemon zest
      1 large egg, hard–cooked
      Kosher salt
      Wash and trim the asparagus by holding each spear about two thirds of the way down the stem and bending to snap the spear where it starts to become woody.
      Heat one tsp of the butter in a small skillet over medium heat. When the foaming subsides, add the panko and toss to coat the crumbs with butter. Continue cooking, stirring occasionally, for four to five minutes, until the panko browns slightly. Scoop the panko into a small mixing bowl. While the panko is still warm, add the cheese and lemon zest and stir gently to combine.

      Peel the egg and grate on a fine grater or press through a coarse sieve (ideally, the egg should be slightly warm). Toss the grated egg with the panko mixture to combine.
      Steam the asparagus for six minutes. Remove from steamer and sprinkle with salt to taste. While the asparagus is hot, toss with the remaining two teaspoons of butter to coat.
      Top with panko–egg mixture. Serve immediately. To prepare ahead: make the panko–egg mixture. Steam the asparagus for just five minutes and sprinkle with salt. When it’s time for service, sauté the asparagus in the remaining butter over medium heat until very warm, about two minutes. Top with panko–egg mixture and serve immediately.
      balloony smilie

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