Ingredients
| 2 lbs. | hop shoots, wild or | | pencil asparagus (or substitute pea shoots from China Town) | | 4 tbsp. | butter, divided | | 2 | eggs, hard-boiled | | 1 | lemon, juice and zest of | | 1/4 cup | dry white wine from Friuli | | 1/4 cup | finely-chopped Italian parsley | | Salt, to taste | | Freshly ground black pepper, to taste |
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Bruscandoli are wild asparagus found in the forests of northern Italy.
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Instructions
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.
In the meantime, press the eggs through a sieve. In a 12- to 14-inch sauté pan, heat 2 tbsp. 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.
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