Directions:
- In a wide frying pan, bring about 1 inch water to a boil over high heat. Meanwhile, snap off and discard tough ends of asparagus; then cut spears into 1-inch pieces. Add asparagus to boiling water and cook, uncovered, until just tender when pierced (3 to 5 minutes). Drain well.
- Divide asparagus among 4 well-buttered 4- to 5-inch-wide ovenproof dishes. Carefully break 2 eggs over asparagus in each dish. Spoon 1 tablespoon of the cream over eggs in each dish. Then sprinkle eggs evenly with lemon peel, and with salt and cayenne to taste.
- Set dishes on a baking sheet and bake in a 450°F oven until eggs are done to your liking (5 to 7 minutes for firm whites and soft yolks). Sprinkle evenly with cheese and bake for 1 more minute. Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.59 Kcal (1037 kJ) | ||
| Calories from fat | 154.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.16g | 26% | |
|---|---|---|---|
| Cholesterol | 392.96mg | 131% | |
| Sodium | 443.29mg | 18% | |
| Potassium | 260.13mg | 6% | |
| Total Carbs | 3.78g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 20.81g | 42% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 3.2mg | 18% | |
| Calcium | 293.4mg | 29% | |
| Amount Per 100 g | |||
| Calories | 141.82 Kcal (594 kJ) | ||
| Calories from fat | 88.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.83g | 26% | |
|---|---|---|---|
| Cholesterol | 225.08mg | 131% | |
| Sodium | 253.91mg | 18% | |
| Potassium | 149mg | 6% | |
| Total Carbs | 2.17g | 1% | |
| Sugars | 0.67g | 5% | |
| Dietary Fiber | 0.58g | 4% | |
| Protein | 11.92g | 42% | |
| Vitamin C | 2.1mg | 6% | |
| Iron | 1.8mg | 18% | |
| Calcium | 168.1mg | 29% | |
* 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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