.png)
Waffles with asparagus, fried egg, parmesan shavings and balsamic vinegar
Golden and crispy waffles serve as the perfect base for tender asparagus, a creamy fried egg and delicate Parmesan shavings. A drizzle of Monari Federzoni Balsamic Vinegar enhances the flavors with a rich and tangy contrast. This refined yet comforting dish is ideal for brunch, lunch or as a sophisticated appetizer.
ingredients
| 260 g 00 flour |
| 120 g melted butter |
| 3 eggs |
| 210 ml milk |
| ½ teaspoon instant baking powder for pies |
| ½ teaspoon baking soda |
| 1 pinch of salt |
| pepper |
| 1 bunch of asparagus |
| 4 eggs |
| olive oil |
| Parmesan cheese in flakes |
| Balsamic vinegar of Modena Monari Federzoni |
| Salt |
| Pepper |
what you will need
Classic
directions
Clean the asparagus and steam them. Alternatively, you can blanch them in salted water to the desired degree of cooking. Keep them aside.
Prepare the batter for the waffles: in a bowl, beat the eggs with the melted butter and the milk until flush. Then add the sifted powders: the flour, baking powder and baking soda. Mix and add salt and pepper to taste. When you have obtained a smooth batter let it rest for 20 minutes. Heat the waffle iron on the stove and grease it with a little oil, removing the excess with kitchen paper. Pour in a ladleful of batter and cook until golden brown, then turn the griddle over and cook on the other side. Proceed in this way until all the batter is used up.
Heat a little oil in a large nonstick skillet and shell the eggs in it. Cook them
until the white has set and the yolk is still creamy. Serve them with the waffles, asparagus, and Parmesan shavings. Season to taste with a drizzle of oil and a few drops of Balsamic Vinegar of Modena Monari Federzoni.
tie up your apron and scroll through the photos!
