ASPARAGUS BISMARK

WHERE THIS DISH GOT ITS NAME IS ANYBODY’S GUESS, SINCE I HAVE NEVER ENCOUNTERED IT IN EITHER AUSTRIA OR GERMANY.  ONLY ITALY.  MAYBE BISMARK JUST LIKED IT.  AND WHAT’S NOT TO LIKE?  FRESH ASPARAGUS, A FRIED EGG, NAPPED WITH A BACON VINAIGRETTE.  I THINK I ADDED THE BACON.  SO CALL IT WHAT YOU LIKE, BUT IT WORKS AS A LUNCHEON DISH OR PRECEDED BY A COLD SOUP, A PERFECT DINNER.
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