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Green Eats — Asparagus Milanese
A great way to help the environment and revitalize your own vigour is to diversify your recipe box with some meat-free dishes
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By Jessica Ford | March 16, 2010
Vegetarian food
doesn’t have to consist of unpronounceable meat substitutes and bunny chow. The modern take is to find
protein and iron in accessible foods. While you’re at it, try including local, organic produce and
sustainably raised animal proteins into the mix. We asked four restaurants from carnivorous coast to
carnivorous coast to give your vegetarian reformation a kick-start or add a few exceptional dishes to your
healthy leafy green repertoire.
Cibo Trattoria, 900 Seymour St., Vancouver, in the Moda Hotel, cibotrattoria.com
Cibo Trattoria is an Italian restaurant that has gotten a prodigious start. Cibo was named the
best new restaurant of 2009 in enRoute magazine and was one of Food & Wine magazine’s Best Hotel
Restaurants in the world. The London looker chef Neil Taylor, formerly of River Café where Jamie Oliver was
discovered, has kept Italian fare high-end yet accessible, incorporating several vegetarian options in among
the dishes of meatballs and offal. Cibo also ups their eco involvement by sourcing local produce and offering
a bounty of local wines. This dish is evocative of Cibo’s simple sustenance that would seem right for both a
late-night meal after seeing Armani at Milan Fashion Week and a dinner after a pastoral grape harvest.
Serves 4
INGREDIENTS
| 2 | bunch asparagus, bases removed |
| 4 | duck eggs (or hen) |
| chunk of parmesan | |
| pinch of dry chili | |
| good quality extra | |
| virgin olive oil | |
| 100g | butter |
| salt and black pepper |
DIRECTIONS
| 1. |
Put a large pan of salted water on
the stove to boil. Once the water is boiling add the asparagus. While they are cooking, heat up a large
frying pan (non-stick if possible) and add the butter. |
| 2. |
When it starts to lightly froth,
crack the eggs into the pan and start to fry them gently. Season with salt and the dry chili. Reserve and
keep warm. |
| 3. |
Once the asparagus is tender, drain
and season with salt and pepper and drizzle with olive oil. |
| 4. |
Place six to seven asparagus spears onto warmed plates, top with the fried egg and grate over the parmesan. Finish with more olive oil. |
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