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Asparagus With Eggs And Parmesan Recipe
|Asparagus||2 1⁄4 Pound|
|Butter||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan||1 Cup (16 tbs)|
Calories 331 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.6%
Saturated Fat 14.9 g74.3%
Trans Fat 0 g
Cholesterol 272.9 mg
Sodium 466.2 mg19.4%
Total Carbohydrates 8 g2.7%
Dietary Fiber 3.6 g14.4%
Sugars 3.8 g
Protein 18 g36.6%
Vitamin A 41.9% Vitamin C 15.9%
Calcium 30.3% Iron 26.4%
*Based on a 2000 Calorie diet
1 In a pan, boil or steam the asparagus spears for 10-12 minutes, until they are just tender and still a little crisp.
2 Keep hot while you cook the eggs.
3 In each of 2 nonstick skillets, put 1 tbsp of the butter.
4 Break 4 eggs into each as soon as the butter has melted.
5 Fry gently over low heat.
6 Sprinkle with a little salt if desired.
7 In a small saucepan, heat the remaining butter.
8 Turn off the heat as soon as it has stopped foaming.
9 Transfer the asparagus bundles to hot plates, leaving room for the eggs.
10 Remove the strings, and sprinkle each serving with plenty of Parmesan cheese.
11 Drizzle the melted butter over the tips.
12 Place 2 fried eggs beside each mound of asparagus.
13 Serve at once.