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Asparagus cream with frogs
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
800 g of green asparagus,
1 litre of milk,
2 tablespoons vegetable broth,
100 g of cream,
100 g of type 00 flour,
80 g of butter,
2 egg yolks,
20 frozen frog legs,
3 tablespoons extra virgin olive oil,
1 clove of garlic,
4 slices of pancarré,
3 glasses of white wine,
salt.
Introduction
Always appreciated by gourmets, frogs are used in many different dishes. Particularly appreciated are the mountain ones, brown-reddish, up to ten centimetres long. Frogs are linked to many popular traditions, such as the one that states that "when the frog sings, the rain is safe".
Preparing
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