This recipe characterizes what it comes to Italian cuisine and spring is the best time to have fun when the fresh spears of the asparagus are in the season. The following recipe is probably the easiest way to prepare and enjoy the asparagus, but the combination of a few ingredients in this dish is very tasty. We often enjoy this dish as an appetizer for light lunch after a bowl of soup or as a breakfast plate in a lazy Sunday morning.
Serve this dish with a little toasted bread to support the tasty yolk and juices. You can fry the eggs in a little butter or use olive oil as my husband prefers. I like to cease my eggs, but only to make sure that the yolks are still poured while they bathe the asparagus in Egy goodness.
Enjoy your meal!
Deborah Mele Revised
Ingredients
1 pound asparagus
4 large eggs
6 tablespoons of unbeaten butter
1/2 cup of just grated Parmesan
Cracked black salt and pepper
Instructions
- Boil the asparagus in boiling water gently up to cooking, but still al dente.
- This should take about 5-6 minutes, depending on the thickness of the asparagus.
- Divide the asparagus on four plates.
- Either melt 2 tablespoons of butter in a pan and fry the eggs until the whites are set but the yolks remain soft or move in slightly salted water.
- Put an egg above every bouquet of asparagus.
- Melt the remaining butter in a small pan and then praise the asparagus.
- Sprinkle with a little salt and a little broken black pepper.
- Then sprinkle the fresh Parmesan on each dish.
Nutrition information:
Product: 4
Portion size: 2 cups
Amount for portion:
Calories: 303Total fat: 26gSaturated fat: 14gTrans fat: 0gFatty fat: 10gCholesterol: 243mgSodium: 460mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 13g
