Ingredients
- 1 lb Thin asparagus, unpeeled, ends trimmed
- 3 Tbsp. Butter
- 9 x Large eggs
- 1 Tbsp. Water
- 1/4 c. Freshly grated Parmigiano- Reggiano cheese
- Â Â Salt
Description
Cut Asparagus Into 1 1/2" To 2" Lengths, Reserving Tips. Heat Butter Over Medium Heat In Non-stick, 9" Saute/fry Pan. Add In Asparagus Stems, Not Tips, And Cook, Stirring…
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