Ratings: 1/5 stars
- 1/2 kg low-cut ternasco.
- 1 bunch of white or green asparagus.
- 1 clove of garlic.
- 100 grams of fried sausage.
- 100 grams of sausage.
- 1 dl of white wine.
- 1/2 liter of broth.
- 1 dl of olive oil.
- Cut the low cut into cubes of about 5 cm, cut the longaniza and chorizo ​​into pieces of the same size.
- Lightly fry everything, adding minced garlic and whole asparagus.
- Pour wine and reduce with broth, simmer for half an hour.
- Once you’ve done this, poach the eggs while serving.
- We’ll do it with flour before adding the wine to thicken the sauce.
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Source: Informacion
