Bruscandoli

Name: Bruscandoli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams hop shoots, wild asparagus or pencil asparagus (or pea shoots from China Town); 2 Tbsps butter plus 2 tablespoons; 2 hard-boiled eggs; 1 Juice and zest of lemon; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 59 milliliters dry white wine from Friuli

Need a gluten free, primal, and vegetarian side dish? Bruscandoli could be an outstanding recipe to try. This recipe serves 4. One portion of this dish contains about 8g of protein, 9g of fat, and a total of 149 calories. If you have pencil asparagus, juice of lemon, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Bring 6 quarts water to boil and assemble ice bath next to pot. Trim ends of bruscandoli (or substitute) and submerge into boiling water for 30 seconds.

Ingredients you will need

Water

Ice

Equipment you will use

Pot

Remove and plunge into ice bath for 2 minutes.

Ingredients you will need

Ice

Remove and drain on a towel. In the meantime, press the eggs through a sieve. In a 12 to 14-inch saute pan, heat 2 tablespoons butter over medium heat. Toss the egg in the pan and add lemon juice and white wine. Bring to boil and add butter, then bruscandoli and parsley. Toss to coat and warm through, season with salt and pepper and serve with calf's liver.

Ingredients you will need

Salt And Pepper