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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
  • 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; 19 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 225 mg cholesterol; 517 mg sodium. 208 mg potassium; 3 g carbohydrates; 1 g fiber; 1 g sugar; 12 g protein; 0 g trans fatty acid; 1118 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 1 mcg vitamin b12; 162 mg calcium; 2 mg iron;

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