Asparagus Milanese from The Weeknight Cook by Brigit Binns
Steam the asparagus Fill a frying pan with 1 inch (2.5 cm) of water and bring to a boil. Add the asparagus, cover, and cook until bright green and tender-crisp, 3–4 minutes. Drain and arrange on...
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Ingredients
- Salt and freshly ground pepper
- Eggs, 4
- Fresh bread crumbs, 2 tablespoons (see tip)
- Shallot, 1 tablespoon minced
- Asparagus, 1 lb (500 g), tough ends removed
- Unsalted butter, 2 tablespoons
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