Recipe summary
Preparation time:
Cooking time:
Yield:
4
Ingredients
Cipolline In Agrodolce:
-
2
tablespoons
of extra virgin olive oil
-
1
pound
of cipolline onions
-
1
tablespoon
of minced pancetta
-
1
clove
of garlic, peeled and minced
-
1
bay leaf
-
2
tablespoons
of sugar
-
1/2
cup
of white balsamic vinegar
-
2
teaspoons
of salt
-
1
cup
of chicken stock
-
1
tablespoon
of saffron
Asparagus Bagna Cauda:
-
1/2
cup
of reserve juice from the cipolline onions skillet
-
1/2
cup
of white wine (preferably a Riesling)
-
6
anchovies (oil packed)
-
4
cloves
of roasted garlic
-
1
tablespoon
of Dijon mustard
-
1
tablespoon
of grano padano cheese
-
1/2
cup
of extra virgin olive oil
-
juice from one lemon
-
16
of asparagus, cut into 3 inch pieces
-
2
egg yolks, cooked and loosely crumbled