Asparagus with eggs are a classic of the Italian spring. This simple but delicious recipe combines the freshness of asparagus with the creaminess of eggs and the intense flavor of grated Parmigiano cheese. Perfect as a side dish or as a light main course, asparagus with eggs are ideal for a quick dinner or a light lunch.
Clean the asparagus, remove the white part and boil them tied together in salted boiling water
Arrange them in a ring on a serving platter
Cook the eggs in butter in a nonstick frying pan, place them on the asparagus and sprinkle generously with Parmigiano
Serve immediately
Frying pan
Bowl
Whisk
Store asparagus with eggs in the refrigerator for up to 2 days.
This recipe is typical of Italian cuisine and can be served as a side dish or as a light main course.
Italy
| Energy (kcal) | 77.2 |
| Carbohydrates (g) | 2.68 |
| of which Sugars (g) | 2.68 |
| Fat (g) | 4.89 |
| of which Saturates (g) | 2.5 |
| Protein (g) | 4.89 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.02 |
