Post by Loupy on Mar 28, 2011 16:08:51 GMT -7
Asparagus with Parmigiano-Reggiano Vinaigrette
Recipe courtesy Anne Burrell, all rights reserved
www.Foodnetwork.com
Prep Time:10 min
Cook Time:5 min
Level:Easy
Serves: 2 servings
Ingredients
1 bunch asparagus, stems snapped where they naturally want to break
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons grated Parmigiano-Reggiano
Kosher salt
1 hard boiled egg, white and yellow separated and crumbled
Directions
Bring a large pot of well salted water to a boil.
Set up a bowl of well salted ice water.
Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil.
Remove asparagus from the boiling water and plunge immediately into the ice water.
Remove from the ice water, pat dry, and reserve.
In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano.
Season with salt. Toss the asparagus in the vinaigrette.
Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
Call yourself a superstar!
© 2011 Television Food Network, G.P. All Rights Reserved
Recipe courtesy Anne Burrell, all rights reserved
www.Foodnetwork.com
Prep Time:10 min
Cook Time:5 min
Level:Easy
Serves: 2 servings
Ingredients
1 bunch asparagus, stems snapped where they naturally want to break
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons grated Parmigiano-Reggiano
Kosher salt
1 hard boiled egg, white and yellow separated and crumbled
Directions
Bring a large pot of well salted water to a boil.
Set up a bowl of well salted ice water.
Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil.
Remove asparagus from the boiling water and plunge immediately into the ice water.
Remove from the ice water, pat dry, and reserve.
In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano.
Season with salt. Toss the asparagus in the vinaigrette.
Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
Call yourself a superstar!
© 2011 Television Food Network, G.P. All Rights Reserved
