Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Over in the appetizer topic, I mentioned making the Ricotta dip with hot sauce butter pine nuts from Mezcla by Ixta Belfrage. The header notes suggest using it as a base for grilled asparagus so that was today’s breakfast, topped with a poached egg.
The asparagus were quite huge so I was pleasantly surprised that they cooked up so nicely on my little Philips grill. I used one of Andy Baraghani’s flatbreads to wipe the plate clean.
Over in the appetizer topic, I mentioned making the Ricotta dip with hot sauce butter pine nuts from Mezcla by Ixta Belfrage. The header notes suggest using it as a base for grilled asparagus so that was today’s breakfast, topped with a poached egg.
The asparagus were quite huge so I was pleasantly surprised that they cooked up so nicely on my little Philips grill. I used one of Andy Baraghani’s flatbreads to wipe the plate clean.
By Honkman,
By Duvel,
By gfweb,
