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Asparagus Milanese with Apricot Blintz

602 Asparagus Milanese with Apricot Blintz
Mario turns breakfast on its head with his sweet and salty Italian inspired dish!
skill level
Moderate
time
30-60min
servings
3
cost
$$
Contributed by :
Mario turns breakfast on its head with his sweet and salty Italian inspired dish!
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ingredients
  • For the Asparagus
  • 1/2 pound Asparagus (wood ends trimmed)
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt
  • Juice of 1 Lemon
  • 1 tablespoon Maple Syrup
  •   
  • Sausage Gravy
  • 1/2 pound Spicy Italian Sausage (out of casing)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 Red Onion (diced)
  • 1 tablespoon Flour
  • 1 cup Milk
  •   
  • Blintzes
  • 4 Crepes
  • 1/2 cup Cottage Cheese
  • 1/2 cup Apricot Preserves
  •   
  • To Serve
  • 2 tablespoon Butter
  • 3 Eggs
  • 1/2 Cantaloupe (balled with melon baller)
  • Salt and Freshly Ground Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 tablespoon Extra Virgin Olive Oil
    1/2 pound Asparagus (wood ends trimmed)
    Salt
    Juice of 1 Lemon
    1 tablespoon Maple Syrup
    For the Asparagus: In a large pan over medium-high heat, add the Olive Oil and Asparagus, cooking undisturbed until charred in places. Drizzle with Lemon Juice and Maple Syrup. Remove Asparagus from pan and the pan from heat.
  • 2
    1/2 pound Spicy Italian Sausage (out of casing)
    1/2 Red Onion (diced)
    1 tablespoon Flour
    1 cup Milk
    1 tablespoon Extra Virgin Olive Oil
    For the Sausage Gravy: In a medium pan over medium heat, cook the Sausage until very crisp and the fat has rendered out. Add the Red Onion and cook until just softened, about 2 minutes. Add the Flour and cook until it takes on a wet sand consistency. Whisk in the Milk and bring to a boil, reduce to a simmer, and cook for 10 minutes. Season with Salt and Pepper to taste.
  • 3
    1/2 cup Apricot Preserves
    1/2 cup Cottage Cheese
    4 Crepes
    For the Blintz: In a small bowl, stir together the Apricot Preserves and Cottage Cheese. Divide mixture among the Crepes and roll up. Place the pan from the Asparagus back on medium heat, arrange the Blintzes in the pan, and cover with a lid. Warm for 3-5 minutes, just to warm the filling.
  • 4
    2 tablespoon Butter
    3 Eggs
    Salt and Freshly Ground Pepper
    To Serve: Place a nonstick pan over medium-high heat. Add the Butter and once it begins to brown slightly, crack the Eggs. Fry Eggs to desired doneness.
  • 5
    prepared Asparagus
    fried Egg
    Sausage Gravy
    Blintz
    1/2 Cantaloupe (balled with melon baller)

    Arrange the Asparagus on the plate, top with an Egg, a spoonful of Gravy, a Blintz, and few balls of Melon and enjoy.

    Helpful Tips:
    1. Squeezing lemon juice on asparagus creates a lemon steam that speeds up the cooking process.
    2. Adding maple syrup creates a glaze.
    3. Good melon with a little salt, pepper, and lemon creates an entirely different tasting experience.

 
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