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Le ricette di Pierre



Dosi per 4:

300 g punte di asparagi surgelate
1 cipolla
50 g grana grattugiato
4 fette pan carré

Lessare in acqua bollente salata gli asparagi, farli insaporire in padella con olio, burro e la cipolla tritata, cuocerli per circa 10 minuti, frullarli e unire al composto il grana.

Spennellare di burro fuso le fette di pane, spalmarle con la crema di aspara- gi, infornare a 180' per circa 5 minuti e servire.

Provenienza: RAI Televideo 22/12/1991

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