We love this Asparagi alla Milanese (Milano-style asparagus) Recipe. It is a spring recipe for asparagus – with parmesan cheese and eggs – that is great as a starter or as a main dish.
British Asparagus is a seasonal crop that should be enjoyed for the 8 weeks or so when it is in season – from the end of April until the middle of June. Use 6 large eggs (1 per person if serving as a starter) or 12 large eggs (2 per person if serivng as a main dish).
And to bear the “Parmigiano Reggiano PDO,” designation, the cheese has to be made using artisan and natural methods, and it has to be produced in specific areas in Italy (which includes the provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po river, and Bologna to the left of the Reno River).