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Asparagus with egg porridge
1 serving
Peel the asparagus, cut into pieces, cook in salted water and tip into a colander. Drive the eggs into a saucepan, salt, add milk, butter and cook, stirring continuously with a wooden spoon, until the mass becomes a semi-liquid porridge. Put asparagus in this porridge, sprinkle with chopped greens, finely chopped onions and serve.
Peel the asparagus, cut into pieces, cook in salted water and tip into a colander. Drive the eggs into a saucepan, salt, add milk, butter and cook, stirring continuously with a wooden spoon, until the mass becomes a semi-liquid porridge. Put asparagus in this porridge, sprinkle with chopped greens, finely chopped onions and serve.
asparagus - 1 kg, eggs - 8 pcs., milk - 2 cups, butter - 150 g, green onions to taste, dill to taste, parsley greens to taste, salt to taste
