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Asparagus all Milanese Recipe

Asparagus all Milanese

Mario Batali

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Vegetable Antipasti

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on May 05, 2011

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    I had this "exact" recipe as a main dish at an excellent trattoria recently in Vicenza, Italy. It's only made during the spring season. So, I immediately went home and copied it. It's easy and flavorful. It's traditional to serve fresh asparagus with chopped hard boiled eggs in this part of Italy, but I like this even better. Mario has the same recipe - fantastico. If you like eggs sunny side up or over easy AND asparagus, this will make your mouth water. My husband wants more before asparagus season ends. Use fresh asparagus and the best parmigiano-reggiano you can find - grate it yourself. It's worth it. The reviews are right - this is quick and delicious. We'll have this a few more times this year and then it's wait until next spring.

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  • on November 07, 2009

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    I probably have cooked asparagus a hundred ways. This recipe tops my list. The combination of flavors makes fresh asparagus shine.

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  • on September 09, 2009

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    The egg yoke with the lemon and cheese combine to make it taste like hollandaise sauce, but without the uneccessary added calories. Really really good.

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  • on April 16, 2009

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    Very simple ingredients that come together perfectly. Wonderful for spring.

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  • on January 11, 2009

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    The delicately nutty flavors of asparagus and parmiggiano-reggiano cheese blend in wonderfully in this dish

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  • on February 07, 2006

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    This dish is a winner; easy to prepare with excellent flavor combination of lemon, cheese and egg balanced by the asparagus. I can't wait until my asparagus patch produces this spring and the results will be even more sublime.

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  • on February 06, 2006

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    Easy to prepare! Wonderful side dish! Unique light main dish!

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