Asparagus with eggs is a classic of Italian spring. This simple yet delicious recipe combines the freshness of asparagus with the creaminess of eggs and the intense flavor of grated Parmesan cheese. Perfect as a side dish or a light main course, asparagus with eggs is ideal for a quick dinner or a light lunch.
Clean the asparagus by removing the white part and boil them tied in salted boiling water
Arrange them in a crown shape on a serving dish
Cook the eggs in butter in a non-stick pan, place them on the asparagus, and sprinkle generously with Parmesan cheese
Serve immediately
Pan
Bowl
Whisk
Store the 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 a light main course.
Italia
| 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 |
