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Fried Eggs With Asparagus Parma-Style Recipe
|Ground pepper||To Taste|
Serving size: Complete recipe
Calories 943 Calories from Fat 681
% Daily Value*
Total Fat 77 g117.8%
Saturated Fat 35.6 g178.1%
Trans Fat 0 g
Cholesterol 1788.6 mg
Sodium 957.5 mg39.9%
Total Carbohydrates 13 g4.3%
Dietary Fiber 5 g20.1%
Sugars 7.4 g
Protein 56 g111.6%
Vitamin A 95.8% Vitamin C 21.5%
Calcium 28.2% Iron 69.3%
*Based on a 2000 Calorie diet
Prepare the asparagus sticks by snipping off the tough ends and peeling outer skins.
Tie asparagus together in 1 or 2 bunches with string or rubber bands.
Pour cold salted water 2 to 3 inches deep in an asparagus cooker, tall stockpot or old coffeepot, so that the asparagus stay upright in water.
Bring water to a boil.
Cover and cook over high heat 6 to 8 minutes, depending on size.
Drain on paper towels; remove string or rubber bands.
Divide asparagus into 4 bundles.
Place on 4 serving dishes.
Melt butter in a large skillet.
When butter foams, break eggs into skillet.
Season with salt and pepper.
Cook over medium heat until firm.
Place 2 eggs on top of each asparagus bundle.