Bruscandoli

• 2 lb. hop shoots, wild
• pencil asparagus (or substitute pea shoots from China Town)
• 4 tbsp. butter, divided
• 2 eggs, hard-boiled
• 1 lemon, juice and zest of
• 1/4 cup dry white wine from Friuli
• 1/4 cup finely-chopped Italian parsley
• Salt, to taste
• Freshly ground black pepper, to taste

1. Bring 6 quarts water to boil and assemble ice bath next to pot.
2. Trim ends of bruscandoli (or substitute) and submerge into boiling water for 30 seconds.
3. Remove and plunge into ice bath for 2 minutes.
4. Remove and drain on a towel.
5. In the meantime, press the eggs through a sieve.
6. In a 12- to 14-inch saute pan, heat 2 tbsp.
7. butter over medium heat.
8. Toss the egg in the pan and add lemon juice and white wine.
9. Bring to boil and add butter, then bruscandoli and parsley.
10. Toss to coat and warm through, season with salt and pepper and serve garnished with lemon zest.

hop shoots, pencil asparagus, butter, eggs, lemon, white wine, italian parsley, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5214 (may not work)