Asparagus alla Milanese on Toast
Another recipe lifted out of "From Asparagus to Zucchini," this one from Lombardino's restaurant in Madison. We managed to use up all but three stalks of our aspargus (those remaining might be put in asparagus guacamole, also from "A to Z"). The only modification we made was serving it over whole wheat sourdough toast. This was my first batch of sourdough in which I used some whole wheat flour and I really liked the results. Stay tuned...the frantic consumption of veggies will continue over the next few days in the hopes of using everything before we leave town!
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