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Le ricette di Pierre



Dosi per 4:

1 kg asparagi surgelati
2 uova
100 g burro

Lavare gli asparagi, legarli, cuocerli in acqua bollente salata per 20 minuti, togliere lo spago e disporli su un piatto da portata.

Far rassodare le uova, sgusciarle e tritarle.

Cospargere le punte degli asparagi con le uova, il prezzemolo tritato e il burro fuso e servire ben caldi.

Provenienza: RAI Televideo 23/08/1992

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