Directions:
- Cut off each asparagus spear 2 3/4 inches from the end of each tip. Keep the stalks for another use.
- Cook the asparagus tips for 7 minutes in boiling salted water and then drain. Discard the water and return the asparagus to the saucepan; add the butter and roll the tips around in it.
- Bring some water to a boil in another saucepan and put in the eggs. Boil for 5 minutes, refresh under running water. Shell the eggs.
- Divide the asparagus tips between 4 plates. Sprinkle with shredded cheese and place an eggs in the center of each plate. Serve immediately.
- To eat, break the eggs with a fork; the yolks will run out and coat the asparagus. Add pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.79 Kcal (682 kJ) | ||
| Calories from fat | 93.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 16% | |
|---|---|---|---|
| Cholesterol | 179.02mg | 60% | |
| Sodium | 73.91mg | 3% | |
| Potassium | 522.25mg | 11% | |
| Total Carbs | 9.87g | 3% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 10.39g | 21% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.4mg | 30% | |
| Calcium | 81.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 58.45 Kcal (245 kJ) | ||
| Calories from fat | 33.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 16% | |
|---|---|---|---|
| Cholesterol | 64.27mg | 60% | |
| Sodium | 26.53mg | 3% | |
| Potassium | 187.5mg | 11% | |
| Total Carbs | 3.54g | 3% | |
| Sugars | 1.63g | 18% | |
| Dietary Fiber | 1.65g | 18% | |
| Protein | 3.73g | 21% | |
| Vitamin C | 4.9mg | 23% | |
| Iron | 1.9mg | 30% | |
| Calcium | 29.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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