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Le ricette di Pierre


crostoni_asparagi Ingredienti:

Dosi per 4:

300 g punte di asparagi
parmigiano grattugiato

Lessare le punte di asparagi poi tagliarle in misura di una fetta di pancarré. Insaporire gli asparagi nel burro, disporli sulle fette di pane tostate, cospargere con abbondante parmigiano e fiocchi di burro. Infornare a 180' C per circa 10'.

Provenienza: RAI Televideo 08/02/1996

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