Asparagus with Eggs and Parmesan Cheese
Recipe: #40082
January 28, 2023
Categories: Breakfast, Lunch, Dairy, Cheese, Parmesan, Eggs, Vegetables, Asparagus, Italian, North American, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Brunch, Easter, Skillet, Stove Top, Vegetarian, Make it from scratch more
"Makes for a splendid breakfast or lunch."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (266.3 g)
- Calories 239.6
- Total Fat - 18.4 g
- Saturated Fat - 9.9 g
- Cholesterol - 242.8 mg
- Sodium - 136.1 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 4 g
- Sugars - 3.8 g
- Protein - 13.2 g
- Calcium - 144 mg
- Iron - 5 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bring a large saucepan of water to a boil. Chop off the hard bottom part of the asparagus, can also peel the bottom part of the asparagus stems with a potato peeler. Tie them in a bundle with kitchen string. Stand the bundle in the water to just barely cover the green tops and cook for about 10 minutes, or until the tops begin to bend. Remove from the pan and untie them; arrange on a platter and keep them warm.
Step 2
Melt the butter in a non-stick pan and fry the eggs sunny-side up (reserving the butter left in the pan). Arrange the eggs on top of the asparagus. Sprinkle with salt and pepper and the Parmesan. Sprinkle the reserved butter of which the eggs were fried over the top of the asparagus. Serve immediately.
Tips & Variations
No special items needed.
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