Aspargue en chemise

Aspargue en chemise

Asparagi in camicia

By
From
The Collection
Makes
8 ‘parcels’
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
16 large green asparagus spears, prepared
16 whole eggs
4 tablespoons milk
1 tablespoon fresh mint, parsley, thyme and chives, finely chopped
50g parmesan, freshly grated
salt
pepper
olive oil
a few chive stalks

Method

  1. Cook the asparagus until al dente. Cool and set aside.
  2. Mix the eggs, milk, herbs, cheese and seasoning well. Using a little oil each time, make 8 very thin omelettes, about 16cm in diameter.
  3. Wrap 2 asparagus spears in each omelette, and bind with a chive stalk to secure.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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