Photo: Stephanie Studer
Asparagus Milanese
6 ingredients
Serves 4.
openrecipes
Whenever you have leftover day-old bread, preferably a baguette or rustic white loaf, cut it into slices, place on a baking sheet and dry out the slices in the oven at 300°F for about 10 minutes. Process the toasted bread in a food processor to make crumbs. Store the crumbs in an airtight container in the freezer for up to 4 months.
Estimated Nutrition (whole recipe, rough)
754
Calories
26g
Protein
19g
Fat
119g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. asparagus, ends trimmed
- 2 Tbs. unsalted butter
- 4 eggs
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced shallot
- 2 Tbs. panko or fresh bread crumbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes