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Recipe by
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Clean the asparagus, remove the white part, and boil them tied together in salted boiling water
Step 2 of 4: Arrange them in a ring on a serving platter
Step 3 of 4: Cook the eggs in butter in a nonstick pan, place them on the asparagus, and sprinkle generously with Parmesan
Step 4 of 4: Serve immediately
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving313 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,041 kJ249 kcal | 333 kJ80 kcal |
| Fat | 15.88 g | 5.08 g |
| of which saturated fatty acids | 7.78 g | 2.49 g |
| Carbohydrates | 8.75 g | 2.8 g |
| of which sugars | 8.59 g | 2.75 g |
| Fibre | 5.25 g | 1.68 g |
| Protein | 15.41 g | 4.93 g |
| Salt | 0.19 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
