WEEKDAYS 1e|12c|p

Asparagus Milanese with Apricot Blintz

Mario Batali
Servings: 3
30 to 60 min
Part 1 of 2

Mario turns breakfast on its head with his sweet and salty Italian inspired dish!

  • Ingredients
  • step-by-step directions
Asparagus Milanese with Apricot Blintz
  • 1/2 pound asparagus (woody ends trimmed)
  • 1 tablespoon extra-virgin olive oil
  • Juice of 1 lemon
  • 1 tablespoon maple syrup
  • Salt to taste
Sausage Gravy
  • 1/2 pound spicy Italian sausage (removed from casing)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 red onion (diced)
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 4 store-bought 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 black pepper to taste
  • 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.
  • 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.
  • 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.
  • 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. Arrange the asparagus on the plate, top with an egg, a spoonful of gravy, a blintz, and few balls of melon and enjoy.
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