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- 2 pounds asparagus spears (about 40)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and ground black pepper
- 2 teaspoons butter
- 8 eggs
- Coarsely grated fresh Parmesan cheese
1. Snap off and discard woody bases from asparagus. In a large bowl toss asparagus with olive oil, garlic, and salt and pepper to taste. Rub oil onto asparagus spears to coat evenly.
2. Grill asparagus, covered, directly over medium-hot coals for 5 minutes, turning once.
3. Meanwhile, heat a 12-inch skillet over medium heat. Add butter and wait until it foams. Add eggs to hot butter; sprinkle with salt and pepper. Reduce heat to low. Cook eggs for 3 to 4 minutes or until whites are completely set and yolks begin to thicken. Divide asparagus among four plates. Place two eggs on each mound of asparagus. Sprinkle with Parmesan cheese.
- Servings Per Recipe 4,
- cal. (kcal) 225,
- Fat, total (g) 16,
- chol. (mg) 381,
- sat. fat (g) 6,
- carb. (g) 4,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 16,
- vit. A (IU) 1069,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 77,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 527,
- Potassium (mg) 273,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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