Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        hop shoots -- wild or pencil
                        -- asraragus
                        (or substitute pea shoots from china
                        -- town)
   4      tablespoons   butter -- divided
   2                    hard-boiled eggs
                        juice and zest of 1 lemon
     1/4  cup           dry white wine from friuli
     1/4  cup           finely-chopped Italian parsley
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Bring 6 quarts water to boil and assemble ice bath next to pot. Trim ends of bruscandoli (or substitute) and submerge into boiling water for 30 seconds. Remove and plunge into ice bath for 2 minutes. Remove and drain on a towel. In the meantime, press the eggs through a sieve. In a 12- to 14-inch sauté pan, heat 2 tablespoons butter over medium heat. Toss the egg in the pan and add lemon juice and white wine. Bring to boil and add butter, then bruscandoli and parsley. Toss to coat and warm through, season with salt and pepper and serve garnished with lemon zest. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D08)