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Buttered Eggs With Asparagus

chef.jackson's picture
  Green asparagus spears 8 Ounce (225 Gram, Thin Sprue)
  Salted water 75 Milliliter (5 Tablespoon)
  Butter 4 Ounce (100 Gram, At Room Temperature)
  Eggs 6
  Chives 15 Milliliter, snipped (1 Level Tablespoon)
  Parsley 15 Milliliter, chopped (1 Level Tablespoon)

1. Cut the sprue into 5 cm (2 inch) lengths. Add it to the salted water in a shallow microware dish, cover with a lid, and microwave on HIGH for 5-6 minutes. Stir once halfway through cooking time. Transfer the asparagus and its cooking water to a separate dish and keep covered.
2. Put just 50 g (2 oz) of the butter in a shallow dish and microwave, uncovered, on HIGH for 30 seconds or until the butter melts.
3. Lightly beat the eggs with a fork and pour into the dish. Microwave, uncovered, on HIGH for 3 minutes, stirring from the edges to centre once a minute.
4. At the end of the cooking time, stir in the herbs with the remaining 50 g (2 oz) butter.
5. Drain the asparagus and arrange in a nest on a heated serving dish. Pile the buttered eggs in the centre.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 430 Calories from Fat 360

% Daily Value*

Total Fat 41 g62.6%

Saturated Fat 22.5 g112.6%

Trans Fat 0 g

Cholesterol 504.2 mg168.1%

Sodium 300.4 mg12.5%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.65 g2.6%

Sugars 2.3 g

Protein 14 g27.9%

Vitamin A 48.5% Vitamin C 18.3%

Calcium 9.7% Iron 16.3%

*Based on a 2000 Calorie diet

Buttered Eggs With Asparagus Recipe