Asparagus with eggs is a classic of the 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.
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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 pan, place them on the asparagus, and sprinkle generously with Parmesan
Serve immediately
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.
Italia
| Energy (kcal) | 78.77 |
| Carbohydrates (g) | 2.6 |
| of which Sugars (g) | 2.6 |
| Fat (g) | 5.01 |
| of which Saturates (g) | 2.52 |
| Protein (g) | 5.13 |
| Fiber (g) | 1.63 |
| Sale (g) | 0.03 |
