Asparagus milanese is a classic Italian dish that combines the flavors of tender asparagus, crispy breadcrumbs, and melted cheese. This dish is quick and easy to make, and it's sure to impress your family and friends. The key to making the best asparagus milanese is to use fresh, high-quality ingredients. Look for asparagus that is firm and has tight tips. You'll also need a good quality breadcrumb mixture, and a semi-hard cheese that melts well, such as Parmesan or Gruyère.
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ASPARAGUS MILANESE
Make and share this Asparagus Milanese recipe from Food.com.
Provided by Brookelynne26
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly. Divide cooked asparagus among 4 individual serving plates. Sprinkle with grated Parmigiano-Reggiano cheese.
- In a medium-size frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break the yolks). The eggs should be hot enough to slightly melt the grated parmesan cheese
- If the butter hasn't already begun to brown, increase the heat under the frying pan and cook butter until lightly browned. Pour the browned butter over the top of the eggs. Season with salt and freshly ground pepper. Serve immediately.
Nutrition Facts : Calories 225.2, Fat 17, SaturatedFat 9, Cholesterol 242, Sodium 183.6, Carbohydrate 9.7, Fiber 4.5, Sugar 3.3, Protein 11.9
ASPARAGUS ALLA MILANESE (POACHED ASPARAGUS WITH FRIED EGG AND PARMESAN CHEESE) RECIPE
Asparagus alla Milanese has just three main ingredients-asparagus, a fried egg, and grated Parmigiano-Reggiano cheese-but don't let that simplicity fool you. It's an elegant and near-perfect dish: the asparagus is poached until juicy, the egg is lacy around the edges and has a flowing yolk that mingles with the cheese to make a flavorful sauce.
Provided by Daniel Gritzer
Categories Appetizer Appetizers and Hors d'Oeuvres Sides Snacks
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a large pot of salted boiling water, cook asparagus until just tender, about 2 minutes. Drain.
- Meanwhile, in a small nonstick or cast iron skillet, melt butter over medium-high heat until foaming. Add egg, season with salt, and cook until whites are just set and the edges are crispy but the yolk is still runny, about 2 minutes.
- Arrange asparagus on a plate in a single, even layer. Drizzle with olive oil and season with salt and pepper. Grate some cheese on top. Slide fried egg on top of asparagus. Drizzle with more oil, grate more cheese on top, and finish with some more freshly ground black pepper. Serve.
Nutrition Facts : Calories 260 kcal, Carbohydrate 7 g, Cholesterol 129 mg, Fiber 2 g, Protein 10 g, SaturatedFat 10 g, Sodium 516 mg, Sugar 2 g, Fat 22 g, ServingSize Serves 2 as an appetizer, UnsaturatedFat 0 g
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
ASPARAGUS FETTUCCINE CARBONARA
Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
THE VEAL MILANESE
A delicious classic, easy to prepare. Also it is a Low fat version. Serve with a lemon wedge, risotto and tender asparagus.
Provided by Sageca
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- With mallet, flatten veal cutlets to 1/4 in thickness.
- Dredge each cutlet in flour, dip in egg and coat with bread crumbs.
- Cover with wax paper and let sit in the refrigerator at least one hour.
- Heat skillet, add oil and butter.
- Cook cutlets 2 minutes per side.
Nutrition Facts : Calories 81.4, Fat 2.6, SaturatedFat 1.1, Cholesterol 49, Sodium 75.7, Carbohydrate 10.9, Fiber 0.5, Sugar 0.5, Protein 3.3
PASTA WITH ASPARAGUS
Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS RISOTTO
An easy Asparagus Risotto recipe
Categories Rice Vegetable Side Asparagus Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
- Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
LINGUINE WITH SHRIMP AND ASPARAGUS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put shrimp in cold salted water for half an hour. Remove and peel.
- Saute leeks and garlic in two tablespoons olive oil until soft. Add tomatoes, thyme and water and simmer gently for 20 minutes.
- Meanwhile, cut asparagus into one-and-a-half-inch pieces and briefly steam until bright green. Set aside.
- Add shrimp to sauce, cook through, then add asparagus and parsley. Correct seasoning.
- Cook linguine in six quarts boiling salted water until al dente (takes only a few minutes). Drain, place in heated bowl and toss with one tablespoon olive oil. Drain linguine and toss with sauce. Serve immediately. Needs no cheese.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Choose fresh, vibrant asparagus for the best flavor and texture.
- Trim the asparagus spears by snapping off the woody ends.
- Use a vegetable peeler to remove any tough outer skin from the asparagus spears.
- Blanch the asparagus spears in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process.
- Make sure the eggs are well-beaten before dipping the asparagus spears in them.
- Use a combination of panko breadcrumbs and grated Parmesan cheese for a crispy, flavorful coating.
- Heat the olive oil in a large skillet over medium-high heat before frying the asparagus spears.
- Cook the asparagus spears for 2-3 minutes per side, or until they are golden brown and crispy.
- Serve the asparagus spears immediately with your favorite dipping sauce.
Conclusion:
Asparagus Milanese is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is a great way to enjoy fresh asparagus and is sure to be a hit with your family and friends. With its crispy coating and tender-crisp asparagus, this dish is a perfect addition to any meal. So next time you're looking for a new way to prepare asparagus, give Asparagus Milanese a try!
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