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Instructions
add to shopping list 1 1/2 pound medium asparagus, trimmed and, if desired, peeled 2 1/2 tablespoons unsalted butter 2/3 cup freshly grated Parmigiano-Reggiano (2 oz) 4 large eggs
Read the recipe at epicurious.com
Categories
- VegeterianNo
- With seafoodNo
- With fruitNo
- With legumesNo
- With greensNo
- With beefNo
- With porkNo
- With ground meatNo
- With poultryNo
Read all recipes from epicurious.com
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