Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) requires roughly 45
Egg Noodles with Asparagus and Grated Egg Yolks
Ingredients
- Kosher salt and freshly ground pepper
- 1 pound asparagus, trimmed, stems cut on the bias into ½-inch pieces, tips cut into 2-inch lengths
- 12 ounces wide egg noodles
- 1 ½ teaspoons grated lemon zest, plus 3 tablespoons fresh juice
- 8 ounces mascarpone
- ½ cup freshly grated Pecorino Romano or Parmesan (2 ounces)
- 4 hard-cooked egg yolks, grated on the large holes of a box grater
Instructions
Egg Noodles with Asparagus and Grated Egg Yolks serves 6 original recipe by Martha Stewart.
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