Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Snap off and discard woody bases from asparagus spears. In a covered medium saucepan cook asparagus in a small amount of boiling salted water for 3 to 5 minutes or until crisp tender. Divide asparagus among four serving plates, forming bundles.

  • In a large skillet melt 2 tablespoons of the butter over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. Place an egg on top of each asparagus bundle.

  • In a small saucepan melt the remaining 2 tablespoons butter; drizzle over asparagus. Sprinkle with salt and cracked black pepper. Sprinkle with Parmesan cheese.

Nutrition Facts

229 calories; fat 19g; cholesterol 225mg; saturated fat 11g; carbohydrates 3g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 12g; vitamin a 1117.6IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 56.4mcg; vitamin b12 0.7mcg; sodium 517mg; potassium 208mg; calcium 161.5mg; iron 2.3mg.