Asparagus Bacon And Frisée Salad Recipes

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PAN-SEARED ASPARAGUS SALAD WITH FRISéE AND FRIED EGG



Pan-Seared Asparagus Salad With Frisée and Fried Egg image

Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It's mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until the edges are crisp and brown. This adds a vaguely baconlike nuance to the salad, without the meat.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, salads and dressings

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 small garlic clove, finely chopped
Salt
3/4 teaspoon finely chopped anchovy
2 teaspoons lemon juice
6 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups packed torn frisée lettuce
2 large eggs
Black pepper

Steps:

  • Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
  • Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
  • Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
  • Divide the salad between two serving plates. Top each with an egg.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 46 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 950 milligrams, Sugar 5 grams, TransFat 0 grams

FRISéE AUX LARDONS



Frisée aux Lardons image

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don't chop them. For the lardons, use bacon or, if you don't want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don't overcook them, or the egg.

Provided by David Tanis

Categories     quick, weekday, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 handfuls tender, pale curly endive (about 10 ounces)
6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
4 eggs
12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

Steps:

  • Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
  • In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
  • For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
  • Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
  • Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams

FRISEE SALAD WITH DIJON VINAIGRETTE



Frisee Salad with Dijon Vinaigrette image

Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1/4 cup white-wine vinegar
2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/2 cup olive oil
1 pound frisee, trimmed and roughly torn
1 bunch fresh chives, cut into 1-inch lengths

Steps:

  • In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
  • Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

SWORDFISH STEAKS WITH ASPARAGUS AND FRISéE SALAD



Swordfish Steaks with Asparagus and Frisée Salad image

This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.

Provided by Andy Baraghani

Categories     Asparagus     Swordfish     Herb     Mustard     Vinegar     Lemon     Lettuce     Cucumber     Onion     One-Pot Meal     Quick & Easy     Quick and Healthy     Fish     Spring     Summer     Dinner     Seafood

Yield 4 servings

Number Of Ingredients 12

3 Tbsp. plus 1/4 cup extra-virgin olive oil
1 lb. asparagus, trimmed, cut into 2 1/2" pieces
3 1/2 tsp. kosher salt, divided
4 (1"-thick) swordfish steaks (about 1 1/2 lb. total)
1 Tbsp. herbes de Provence
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
1/2 lemon
3/4 tsp. freshly ground black pepper, divided
8 cups torn frisée
3 medium Persian cucumbers, thinly sliced into rounds
1/2 small white onion, very thinly sliced into rings, rinsed

Steps:

  • Heat 1 Tbsp. oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3-5 minutes. Transfer asparagus to a large bowl, season with 1/2 tsp. salt, and toss to combine.
  • Season swordfish all over with 1 1/2 tsp. salt. Heat 2 Tbsp. oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.
  • Pour off any excess oil in pan. Pour in remaining 1/4 cup oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Let cool slightly.
  • Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 tsp. salt and 1/2 tsp. pepper and toss to coat.
  • Mound salad on platter next to swordfish. Spoon remaining dressing over.

FRIED ASPARAGUS WITH BACON



Fried Asparagus with Bacon image

This is a different twist on asparagus, sure to please and have them coming back for more!

Provided by Kathi Richards Smith

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 7

3 slices bacon, chopped
1 ½ teaspoons butter
1 pound fresh asparagus, trimmed
1 shallot, thinly sliced
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 tablespoon grated Parmesan cheese

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
  • Melt butter in the same skillet.
  • Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
  • Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 87.7 calories, Carbohydrate 6.8 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 189.7 mg, Sugar 2.5 g

FRISEE SALAD WITH WARM VINAIGRETTE



Frisee Salad with Warm Vinaigrette image

Provided by Tyler Florence

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons white vinegar
Sea salt and freshly ground black pepper
4 eggs
8 slices thick-cut bacon, cut into 1/2-inch pieces
2 shallots, thinly sliced
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped chives, plus more for garnish
1 large head frisee lettuce, torn into bite size pieces

Steps:

  • Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
  • Put the bacon and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the bacon is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
  • Put the frisee into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

WHITE ASPARAGUS SALAD WITH STRAWBERRIES



White Asparagus Salad with Strawberries image

White asparagus has a much milder taste and works well with the sweet fruitiness of strawberries. This salad is served with a creamy yogurt-mayo dressing with orange juice.

Provided by Tinkerbell

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 11

1 teaspoon salt, divided
1 teaspoon white sugar, divided
1 ¾ pounds white asparagus - peeled, trimmed, and cut into 1-inch pieces
3 tablespoons orange juice
2 tablespoons plain yogurt
2 tablespoons mayonnaise
2 tablespoons creme fraiche with herbs
salt and ground black pepper to taste
2 cups hulled and quartered strawberries
4 leaves green leaf lettuce
1 tablespoon chopped fresh chives

Steps:

  • Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool.
  • Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well.
  • Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.

Nutrition Facts : Calories 155.3 calories, Carbohydrate 17.2 g, Cholesterol 13.3 mg, Fat 8.9 g, Fiber 5.8 g, Protein 5.9 g, SaturatedFat 2.8 g, Sodium 675 mg, Sugar 10.4 g

FRISEE SALAD WITH BLUE CHEESE, BACON AND HAZELNUTS



Frisee Salad with Blue Cheese, Bacon and Hazelnuts image

Provided by Anne Burrell

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 to 4 tablespoons high-quality extra-virgin olive oil
4 to 5 thick slices bacon, cut crosswise into 1/2-inch slices
3 to 4 tablespoons red wine vinegar
Pinch crushed red pepper
1/2 to 3/4 cup crumbled blue cheese, such as Roquefort, Cabrales, or Gongonzola Piquante
Salt
3 cups frisee, tough outer parts removed, washed and spun dry
3 to 4 tablespoons coarsely chopped toasted hazelnuts

Steps:

  • Place 1 to 2 tablespoons olive oil in a large saute pan. Add the cut bacon and bring to a medium-high heat. Cook the bacon until it has become brown and crispy and a lot of fat has been rendered. This is a good thing!
  • Place the bacon and the fat into a bowl large enough to fit all of the ingredients. Add the vinegar and the blue cheese and stir to combine. Season with salt. Add the frisee and gently toss to combine. If a little more oil or vinegar is needed do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Divide the salad onto 4 individual serving plates. Sprinkle with the chopped hazelnuts.

ASPARAGUS, BACON, AND FRISéE SALAD



Asparagus, Bacon, and Frisée Salad image

Categories     Salad     Leafy Green     Pork     Quick & Easy     Bacon     Asparagus     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 6

5 slices bacon (about 1/4 pound)
1/2 pound asparagus
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/2 head frisée (French curly endive) or 1/4 head chicory (curly endive)

Steps:

  • In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2-inch-thick pieces, leaving about 2 inches of tops intact.
  • In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisée or chicory into bite-size pieces and add to dressing with asparagus and bacon. Toss salad to combine.

More about "asparagus bacon and frisée salad recipes"

FRISéE SALAD WITH BACON VINAIGRETTE RECIPE | BON APPéTIT
frise-salad-with-bacon-vinaigrette-recipe-bon-apptit image
2019-10-20 Heat 3 Tbsp. extra-virgin olive oil in a medium skillet over medium until shimmering. Add torn bread and stir well to evenly coat in oil. Reduce heat …
From bonappetit.com
4.3/5 (18)
Estimated Reading Time 4 mins
Servings 2
  • Bring a medium saucepan of water to a boil. Meanwhile, tear ¼ baguette into 1" irregular craggy pieces (these will be your croutons). Cut 6 oz. thick-cut bacon crosswise into ¾" strips. Peel 1 large shallot, then thinly slice crosswise. Slice ½ small bunch of chives into ¾" batons.
  • Thoroughly wash and dry 8 cups frisée. Transfer to a large bowl. → Need a salad spinner recommendation?
  • Heat 3 Tbsp. extra-virgin olive oil in a medium skillet over medium until shimmering. Add torn bread and stir well to evenly coat in oil. Reduce heat to medium-low and cook, stirring occasionally, until golden brown and crisp in some areas, 4–5 minutes. You aren’t looking for croutons that are crisp all the way through—just some good browning on the outside. Season with kosher salt and freshly ground black pepper and transfer to a plate. Let cool; reserve skillet.
  • Return skillet to medium heat. Cook bacon, stirring frequently, until just shy of crisp, 4–5 minutes.


FRISéE-LARDON SALAD RECIPE | BON APPéTIT
frise-lardon-salad-recipe-bon-apptit image
2015-08-18 Step 2. Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to …
From bonappetit.com
3.2/5 (18)
Estimated Reading Time 2 mins
Servings 4
  • Pour water into a large saucepan to a depth of 2" and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking.
  • Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 5–8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasn’t taken on any color, about 5 minutes. Add red wine vinegar. Bring to a boil and cook until reduced by three-quarters, 5–8 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed.
  • Place frisée in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted and season with fleur de sel and pepper.
  • Divide frisée salad among plates and carefully set an egg atop each. Season eggs with fleur de sel and pepper and scatter chives around.


SHAVED ASPARAGUS SALAD RECIPE | DEBI MAZAR AND GABRIELE ...
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2016-03-07 Using a vegetable peeler, carefully shave the asparagus into a large bowl. Sprinkle in the shallots. In a medium bowl, combine the olive oil and …
From cookingchanneltv.com
Servings 12
Total Time 15 mins
Category Side-Dish


CHEF JOHN'S SALAD LYONNAISE VIDEO - ALLRECIPES.COM
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Chef John's Salad Lyonnaise. This super salad features frisée lettuce topped with crispy bacon, a poached egg, and a simple shallot and Dijon mustard vinaigrette. The tangy dressing cuts through the richness of the bacon and egg perfectly. …
From allrecipes.com


FRISéE WITH BACON AND EGG RECIPE | LEITE'S CULINARIA
2021-04-28 Make the salad. In a medium skillet set over medium heat, cook the bacon, stirring frequently, until browned, 5 to 6 minutes. Scoop into a bowl and keep the rendered fat for …
From leitesculinaria.com
5/5 (1)
Total Time 35 mins
Category Entrees
Calories 563 per serving
  • In a small skillet set over medium heat, melt the butter. When it foams, add the bread and salt and cook, stirring frequently, until golden, 5 to 6 minutes.
  • In a medium bowl, combine the shallot, salt, and vinegar and set aside to 10 minutes to take the edge off the shallot.
  • In a medium skillet set over medium heat, cook the bacon, stirring frequently, until browned, 5 to 6 minutes. Scoop into a bowl and keep the rendered fat for another use.


7 WAYS TO MAKE A CLASSIC FRISéE SALAD | FOOD & WINE

From foodandwine.com
Estimated Reading Time 1 min
  • Warm Chanterelle and Frisée Salad. Earthy chanterelle mushrooms and nutty cheese shavings make this salad hearty enough to stand up to red wine. Warm Chanterelle and Frisée Salad.
  • Poached Shrimp, Melon and Frisée Salad. Sweet poached shrimp is perfect with mild melon and peppery frisée. Poached Shrimp, Melon and Frisée Salad.
  • Wilted Frisée Salad with Hot Smoky Tomato Dressing. Here’s a great way to serve a frisée salad in the winter.
  • Frisée-and-Potato Salad. The secret to this exceptionally delicious dish is nutritional yeast, which adds an umami-rich flavor.
  • Frisée Salad with Sautéed Chicken Livers and Croutons. Chicken livers, frisée, crisp bread, bacon and hard-cooked eggs make for a totally satisfying salad.
  • One-Eyed Salad with Winter Greens and Brown Sugar-Bacon Vinaigrette. Baby greens join frisée in Andrew Zimmern’s beefed up version of the popular salad.


RAW ASPARAGUS SALAD RECIPE | LEITE'S CULINARIA
2021-05-16 Prepare the raw asparagus salad. Using a vegetable peeler, shave asparagus spears lengthwise into thin ribbons. Place in a large bowl and add frisée, olive oil, and lemon …
From leitesculinaria.com
Cuisine American
Total Time 20 mins
Category Salad
Calories 169 per serving
  • In a blender, combine yogurt, lemon juice, lemon zest, thyme, parsley, and chives and blitz until smooth. Season to taste with salt and pepper.
  • Using a vegetable peeler, shave asparagus spears lengthwise into thin ribbons. Place in a large bowl and add frisée, olive oil, and lemon juice. Toss to coat. Season to taste with salt and pepper.


CLASSIC FRISEE SALAD RECIPE - LOS ANGELES TIMES
2005-03-16 8 cups torn frisee (3 small heads in bite-size pieces) 1. Combine the mustard, 2 tablespoons vinegar, shallot and the chives in small bowl and whisk to blend. Whisk in the oil. …
From latimes.com
Servings 4
Estimated Reading Time 6 mins
Category SALADS
Total Time 40 mins
  • Combine the mustard, 2 tablespoons vinegar, shallot and the chives in small bowl and whisk to blend. Whisk in the oil. Season with salt and pepper to taste. Set aside.
  • Blanch the pancetta pieces in a small pan of simmering water for 10 minutes. Drain on paper towels.
  • Heat a small skillet over medium-high heat. Add the pancetta and cook, stirring constantly, until the fat is rendered and the meat is cooked but not crisp, 4 to 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Immediately add the bread cubes and cook, stirring constantly, until crisp, about 6 to 8 minutes. Remove and set aside.
  • Bring a deep skillet of water to a rolling boil. Add the remaining 1 tablespoon vinegar and one-half teaspoon salt and stir well. Reduce the heat and bring to a simmer. Break each egg into the water and poach 90 seconds. Using a slotted spoon, immediately transfer the eggs to a plate and keep warm.


ASPARAGUS FONTINA PIZZETTES WITH BACON RECIPE
2012-04-07 Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475 degrees F. Lightly grease two 18-inch by 12-inch jelly-roll pans. Slice asparagus on an angle into 2 …
From goodhousekeeping.com
Cuisine American, Italian
Total Time 50 mins
Servings 6
Calories 585 per serving
  • Transfer to large bowl, along with mushrooms, oil, garlic, and 1/4 teaspoon salt; toss until well coated.


FRISEE SALAD WITH GRILLED ASPARAGUS AND PROSCUITTO ...
2012-04-05 Brush asparagus spears with olive oil and grill until softened and slightly charred, 3-5 minutes. Remove and set aside. Cut frisee lettuce into bite sizes pieces and divide among …
From framedcooks.com
Reviews 13
Category Appetizer
Cuisine American
Total Time 13 mins
  • Heat grill to medium high. Brush asparagus spears with olive oil and grill until softened and slightly charred, 3-5 minutes. Remove and set aside.
  • Cut frisee lettuce into bite sizes pieces and divide among four plates. Arrange four asparagus spears on top of lettuce. Drape a prosciutto slice on each side of the asparagus.
  • Drizzle each plate with a little balsamic vinegar and olive oil. Scatter grated parmesan on top and serve.


ASPARAGUS AND EGGS: A GOOD APPETITE - THE NEW YORK TIMES
2011-06-04 For lunch a few days later, I wanted a salad based on the bistro staple, frisée aux lardons. But rather than using bacon lardons, I pan-fried asparagus and mixed it with the frisée and a pungent ...
From nytimes.com
Estimated Reading Time 2 mins


FRISéE SALAD WITH LARDONS AND POACHED EGGS RECIPE | EPICURIOUS
2004-08-20 Tear frisée into bite-size pieces and put in a large bowl. If using slab bacon, cut lengthwise into 1/4-inch-thick slices. Cut bacon slices crosswise into 1/4 …
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ASPARAGUS SALAD WITH SMOKED SALMON & MEYER LEMON ...
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From eatingwell.com
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ASPARAGUS FRITTATA WITH PROSCIUTTO AND CARAMELIZED ONIONS ...
2018-11-05 Add the leeks and cook, stirring occasionally, until browned in spots, about 5 minutes. Let cool briefly, then transfer the leeks to the bowl with the eggs. Add the onions, prosciutto, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper, and stir to combine. Heat the remaining 1 Tbs. butter and 1 Tbs. oil in the same skillet over medium heat.
From finecooking.com
4.3/5 (3)
Servings 4-6
Cuisine Italian
Category Breakfast/Brunch


MOREL-AND-ASPARAGUS SALAD WITH FRISEE AND BUTTER LETTUCE ...
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