April 5, 2019 — Special Ingredient
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4 large eggs
Small block of Parmesan cheese (or small pack of shaved Parmesan)
2 tbs red wine vinegar
6 tbs olive oil
salt and pepper
Crusty sourdough (or other) bread
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Classic combos for asparagus are melted butter or Hollandaise, but though once a fan of this elegantly simple partnership, I am beginning to find it rather cloying – so I’m more likely to dress the warm asparagus in a vinaigrette and eat it warm or cold with a little Parmesan. Grilling is good too – but it’s best to grill without drenching the asparagus in oil first – this is likely to burn the oil and give a bitter after taste that is difficult to shrug off. Wrap it also in Parma ham – and bake (having first par boiled the asparagus) sprinkle Parmesan over before baking. Another classic pairing is asparagus and eggs, either in a mouselline, omelette, quiche, or as I have done here with soft boiled egg – the egg could also be poached. If a runny egg is a little too gloopy for your tastes, cook it longer. In fact, you can hard boil your eggs and grate it over the asparagus to make mimosa salad.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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