"Asparagus in the style of Milan." Cooked asparagus sprinkled with Parmesan cheese and coated with beurre noisette, baked and served with fried eggs.
"Asparagus in the Polish style." Poached asparagus sprinkled with chopped parsley mixed with hard boiled egg, coated with beurre noisette and fried white breadcrumbs.
"Asparagus in the style of Italy." Cooked asparagus sprinkled with Parmesan cheese and coated with beurre noisette, baked au gratin and served with fried eggs.
"Asparagus Mornay." Cooked asparagus coated in Mornay sauce, butter and Parmesan cheese and baked au gratin.
Wild asparagus. A vegetable rather like a tough chive, a spindly stem, with a swollen budding head similar to a small asparagus spear, almost like a green grape hyacinth. It has a mild oniony asparagus flavour and is best cooked by blanching for 60 seconds at a rolling boil. Excellent in risotto or for adding to an omelette. We are interested to find that it does not produce the pungent urine so characteristic of conventional asparagus.
