Bruscandoli
By: Anonymous
Published: Wednesday, February 10, 2010 - 3:18pm

Ingredients




2 pounds Hop shoots, wild or pencil asraragus
(or substitute pea shoots from China Town)
4 tablespoons Butter divided
2 Hard-boiled eggs
Juice and zest of 1 lemon
cup Dry white wine from Friuli
cup Finely-chopped Italian parsley
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Bring 6 quarts water to boil and assemble ice bath next to pot. Trim ends of bruscandoli (or substitute) and submerge into boiling water for 30 seconds. Remove and plunge into ice bath for 2 minutes. Remove and drain on a towel. 2 In the meantime, press the eggs through a sieve. In a 12- to 14-inch saute pan, heat 2 tablespoons butter over medium heat. Toss the egg in the pan and add lemon juice and white wine. Bring to boil and add butter, then bruscandoli and parsley. Toss to coat and warm through, season with salt and pepper and serve garnished with lemon zest. 3 This recipe yields 4 servings.