You can use Parmigiano Reggiano or Montasio cheese instead ofthe Grana
Padano. This recipe is inspired by the frico of Friuli Venezia Giulia,
which is made with aged Montasio cheese.
METHOD:
Heat a non-stick crepe pan over medium heat. Pour in one-quarter ofthe
Grana and let it melt without touching it; using a wooden spatula or a long
fork, carefully turn the cheese over to cook it on the other side; cook
until melted but not browned. The cheese should still be soft.
While the cheese is still hot, drape it over the bottom ofa glass, pressing
hard to form a basket shape. Repeat the procedure with the Grana; you will
have a total 4 cheese disks.
Finely dice the asparagus and saute in the same pan with the butter for 5
minutes; season with salt and divide among the 4 cheese baskets. Sprinkle
each basket with the minced hard-boiled eggs and place on a platter.
Garnish with the radish and serve while the asparagus is still warm.
