Questi asparagi vengono dalla località di Zambana, in Val d'Adige di Trento (sotto le cime della Paganella) and have the distinction of being completely white and have a unique flavor and special.
are traditionally accompanied by a special sauce.
- INGREDIENTS 1 bunch asparagus Zambana
- 5 eggs salt - pepper oil
Preparation
sodare Boil the asparagus and then the eggs. Shell the eggs, mash the potato masher, add salt and pepper and stir add olive oil to taste.
E 'second best serve this warm.
sodare Boil the asparagus and then the eggs. Shell the eggs, mash the potato masher, add salt and pepper and stir add olive oil to taste.
E 'second best serve this warm.
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