Asparagus with Fried Eggs and Sizzled Shallots

Cookbook

Author(s): The Moosewood Collective

Page 183

Cuisine: North American

Course: Main Courses

Photo by southerncooker

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southerncooker

1 reviews, average rating 5.0 / 5

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8 years ago

★ ★ ★ ★ ★ 5/5

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Made half recipe for my lunch. I didn't have Picorino Romano so I used Parmesigno Regiano. Delicious.

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