Egg topped soba noodles and asparagus
Japanese cuisine
A little week night dish with a lot of richness. I love to make this in the spring when asparagus and portobello mushrooms are in season. It's not too challenging or time consuming to make, but it feels like a treat. <br /> <br />Inspired by this lovely non-vegetarian bon appetite recipe: http://www.epicurious.com/recipes/food/views/Egg-Topped-Soba-Noodles-with-Asparagus-and-Prosciutto-357234
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