Ingredients:
- 2 lb hop shoots, wild asparagus or pencil asparagus (or pea shoots from china town)
- juice and zest of 1 lemon
- 1/4 cup dry white wine from friuli
Directions:
- Bring 6 quarts water to boil and assemble ice bath next to pot. Trim ends of bruscandoli (or substitute) and submerge into boiling water for 30 seconds. Remove and plunge into ice bath for 2 minutes. Remove and drain on a towel. In the meantime, press the eggs through a sieve. In a 12 to 14-inch saute pan, heat 2 tablespoons butter over medium heat. Toss the egg in the pan and add lemon juice and white wine. Bring to boil and add butter, then bruscandoli and parsley. Toss to coat and warm through, season with salt and pepper and serve with calf's liver. Garnish with lemon zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.75 Kcal (376 kJ) | ||
| Calories from fat | 76.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 13% | |
|---|---|---|---|
| Cholesterol | 108.52mg | 36% | |
| Sodium | 31.92mg | 1% | |
| Potassium | 34.59mg | 1% | |
| Total Carbs | 0.27g | 0% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 3.33g | 7% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 277.43 Kcal (1162 kJ) | ||
| Calories from fat | 236.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.29g | 13% | |
|---|---|---|---|
| Cholesterol | 335.44mg | 36% | |
| Sodium | 98.67mg | 1% | |
| Potassium | 106.92mg | 1% | |
| Total Carbs | 0.82g | 0% | |
| Sugars | 0.78g | 1% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 10.29g | 7% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 0.8mg | 1% | |
| Calcium | 45mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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