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There was a moment, about fifteen years ago, when New York City chefs seemed to collectively discover asparagus alla Milanese. The infatuation lasted at least a couple years, if not longer. Casual Italian restaurants that had embraced regional Italian cooking and the use of more
seasonal ingredients added the dish to their spring menus, and New Yorkers went nuts.
It was nothing more than a handful of cooked asparagus spears with a fried egg and grated Parmigiano-Reggiano on top. Those were innocent times indeed.
It was nothing more than a handful of cooked asparagus spears with a fried egg and grated Parmigiano-Reggiano on top. Those were innocent times indeed.
By: CINQUESENSI
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