- 2 pounds hop shoots, wild asparagus or pencil asparagus (or pea shoots from China Town)
- 2 tablespoons butter plus 2 tablespoons
- 2 hard-boiled eggs
- Juice and zest of 1 lemon
- 1/4 cup dry white wine from Friuli
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Bring 6 quarts water to boil and assemble ice bath next to pot. Trim ends of bruscandoli (or substitute) and submerge into boiling water for 30 seconds. Remove and plunge into ice bath for 2 minutes. Remove and drain on a towel. In the meantime, press the eggs through a sieve. In a 12 to 14-inch saute pan, heat 2 tablespoons butter over medium heat. Toss the egg in the pan and add lemon juice and white wine. Bring to boil and add butter, then bruscandoli and parsley. Toss to coat and warm through, season with salt and pepper and serve with calf's liver. Garnish with lemon zest.
Recipe Courtesy of Mario Batali