Asparagus with Parmesan Cheese Asparagi Alla Parmigiana - Cuisine Magazine - From New Zealand to the
Taste the spring in every bite with Asparagus with Parmesan Cheese (Asparagi Alla Parmigiana) from Cucina del Veneto, featuring creamy lemon sauce and fresh wildflowers. Perfect for special occasions...
Ingredients
- 2 large eggs
- 150ml double cream
- zest and juice of 1 unwaxed lemon
- 60g grated parmesan cheese, plus extra to serve
- 30 asparagus spears
- handful of edible wild flowers, to serve
- sea salt and freshly ground black pepper
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