Asparagus with the beautiful elena
Instructions
Peel and wash the asparagus, Cook in boiling salted water for a quarter of an hour.
Drain them and cut the tips from them.
Blend the stems pass the proceeds into a bowl, add the breadcrumbs softened in milk and squeezed, two whole eggs and one egg yolk, grated cheese.
Add salt and pepper, stir, add the asparagus tips and, if the mixture is too soft and the breadcrumbs and grated cheese.
Cut into many balls, put them in flour, then in beaten egg and then in bread crumbs.
Place over heat a pan with plenty of oil and friggetevi the meat balls.
Drain on absorbent kitchen paper.
Accompanying wines: Lugana DOC, Trebbiano Di Romagna DOC, Greco Di Tufo DOC.
Ingredients and dosing for 4 persons
- 1000 g of asparagus
- 4 eggs
- 40 g of grated cheese
- Breadcrumbs
- Flour
- 1 cup of breadcrumbs
- 1/2 cup of milk
- Abundant of olive oil
- Salt
- Pepper