Recipes

Categories
More >

Asparagus Piedmont Style

This is a classic way to prepare springtime asparagus. The flavor of Piemontese asparagus approximates the taste of artichokes.

Serves 4

Ingredients

2 pounds asparagus, washed and trimmed

1 teaspoon sugar

Salt

FOR THE SAUCE

3 egg yolks

1 teaspoon salt

1 teaspoon sugar

1/2 cup white wine

1 teaspoon fresh lemon juice

3 tablespoons butter

Directions

 Directions

Fill a large sauté pan with water and bring to a boil.  Add the sugar and salt and stir in.  Add the asparagus and cook over medium high heat until they are fork tender.

Drain them and set them aside on a platter.

FOR THE SAUCE
In the top of a double boiler off the heat, whisk the egg yolks with the salt and sugar.  Place the mixture over the base of the double boiler filled with water.  Turn heat to medium and whisk and cook egg mixture over medium heat until all is smooth; whisk in the lemon juice and wine.  Whisk in the butter.

Pour the sauce over the asparagus and serve hot.

This recipe is featured on show 2422 - Piedmont Food: Easy, Elegant and Classic.

Comments

  1. hydravellaskin.org's avatar

    hydravellaskin.org

    Thanks for the marvelous posting! I certainly enjoyed reading it, you're a great author.I will be sure to bookmark your blog and will eventually come
    back down the road. I want to encourage yourself
    to continue your great work, have a nice afternoon!
  2. Wayne's avatar

    Wayne

    Love your shows !! The way you explain every detail of the cooking process helps to make everything easy to understand. And your trips to Italy makes me want to go there for the food.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!