- gari - 1 kofin
- Alkama na gari - 3/4 Kofuna
- yin burodi foda - 1 teaspoon
- gishiri - 1 tsunkule
- barkono - 1 tsunkule
- na man shanu mai sanyi - 6 st. spoons
- ruwa na ruwa - 8 st. spoons
- Bishiyar asparagus - 450 Grams (cika)
- qwai - 3 Kwai (shaƙewa)
- madara madara - 1 kofin (cika)
- cream - 1/3 Kofuna (shayarwa)
- ruwan 'ya'yan lemun tsami - 1 st. cokali (cika)
- lemun tsami kwasfa - 1 st. cokali (cika)
- gishiri - 1 Saka (shaƙewa)
- Cikali Parmesan - 2/3 Kofuna (cika)
- Basil ganye - Don dandana (don sprinkling)
1. Yi amfani da tanda zuwa digiri 220. Yayyafa tare da kayan naman alade da frying kwanon rufi da diamita 25 cm kuma bar zuwa gefe. A cikin babban kwano, haxa gari, yin burodi foda, gishiri da barkono. Ƙara man da aka dana da kuma haɗuwa tare da wuyar kullu ko igiyu biyu don daidaituwa da crumbs. Ƙara ruwan ruwa da haɗuwa. 2. A kan wani wuri mai yatsa da yaduwa, juya fitar da kullu zuwa diamita na 36. Ka saka shi a cikin kwanon frying, danna ƙasa da bangarorin zuwa farfajiya na frying pan, yanke abin wucewa. Gasa na mintina 15 har sai browned. Ajiye. 3. A cikin wani kwanon ruɓa mai nau'in frying da diamita 25 cm, kawo ruwa 2.5 cm zuwa tafasa. Ƙara bishiyar asparagus kuma dafa don minti 5. Cire bishiyar asparagus daga gurasar frying, wanke shi kuma ya bar shi ya kwantar da dan kadan. Lokacin da bishiyar asparagus sun rabu da shi, yanke shi a cikin guda 12 cm tsawo. 4. Shirya cikawa ta hanyar ƙwaiye ƙwai, madara, kirim mai tsami, ruwan 'ya'yan lemun tsami, lemun tsami da gishiri. 5. Saka bishiyar bishiyar bishiyar bishiyar bishiyar bishiyar asparagus a kan ɓawon burodi na tart, yayinda suke magana akan motar keke (duba hoto). A hankali zuba cikin cakuda cakuda akan bishiyar asparagus. Yayyafa saman tare da cakulan Parmesan da kuma basil ganye. Gasa ga minti 20-25. Bada damar tsayawa kafin yin hidima.
Ayyuka: 8-10