Asparagus And Eggs Recipe Video
Ingredients
| Asparagus | 1 Bunch (100 gm) | |
| Egg | 6 Large | |
| Onion | 1 Large | |
| Pecorino cheese | 1⁄4 Cup (4 tbs), grated | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Provolone | 4 Ounce, cut in to medium pieces | |
| Salt | 1 Teaspoon | |
| Cracked black pepper | 1⁄4 Teaspoon | |
| Italian bread loaf | 1 Large | |
| Mayonnaise | 4 Tablespoon | |
| Tomatoes | 2 , sliced |
Nutrition Facts
Serving size
Calories 1037 Calories from Fat 432
% Daily Value*
Total Fat 49 g74.7%
Saturated Fat 12.6 g62.8%
Trans Fat 0 g
Cholesterol 350.3 mg116.8%
Sodium 2161.7 mg90.1%
Total Carbohydrates 112 g37.4%
Dietary Fiber 8.1 g32.3%
Sugars 7.8 g
Protein 37 g73.9%
Vitamin A 26.4% Vitamin C 25.1%
Calcium 48.3% Iron 46.9%
*Based on a 2000 Calorie diet
Directions
1. Clean and prepare the asparagus but breaking them in half. Use only fresh asparagus which can be snapped by hand
MAKING
2. Beat the eggs with the Pecorino cheese till properly combined
3. In a large pan, tip in the oil and heat. Add the asparagus and sauté
4. Add the onions and sauté for 5 minutes. Cover and cook.
5. Add the eggs and add more provolone cheese to taste.
SERVING
6. Spread large Italian bread with mayonnaise. Stuff with tomatoes, salts, olive oil, and the egg asparagus mixture and serve as a hot sandwich immediately
TIP
Place in the oven to cook for 4-5 minutes if required.
Chef
