Ingredients
3 quarts water, salted24 medium asparagus spears
½ cup Parmigiano-Reggiano, freshly grated
2 tablespoons fine dry bread crumbs
½ teaspoon Zest of 1 lemon, grated
3 tablespoons unsalted butter
Description
There Is No Difficult Technique Involved In Making This Dish, It Is Just A Simple And Great Classical Italian Dish.
Lidia's Italy
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