Directions:
- Peel the asparagus stalks thinly with a vegetable peeler and cut off the tips leaving about 1 1/2-inch (4-cm) stalk attached to them. Cook in boiling salted water for 2 to 3 minutes; the asparagus should be firm but not crunchy. Refresh in cold water and keep at room temperature.
- Melt the butter in a heavy pan, add the beaten eggs, and scramble (click here for instuctions). Add the cream at the end of cooking and season with salt and pepper.
- Steam the crabmeat or shelled claws for 2 to 3 minutes to heat them, then add the asparagus and steam for another minute, until just hot.
- Divide the scrambled eggs between 4 plates. Place 2 crab claws or a pile of crabmeat in the center, arrange the asparagus tips around the crab, scatter with the chives, and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.42 Kcal (722 kJ) | ||
| Calories from fat | 93.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 16% | |
|---|---|---|---|
| Cholesterol | 331.4mg | 110% | |
| Sodium | 136.17mg | 6% | |
| Potassium | 426.73mg | 9% | |
| Total Carbs | 7.33g | 2% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 14.6g | 29% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 4.7mg | 26% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 71.03 Kcal (297 kJ) | ||
| Calories from fat | 38.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 16% | |
|---|---|---|---|
| Cholesterol | 136.52mg | 110% | |
| Sodium | 56.09mg | 6% | |
| Potassium | 175.79mg | 9% | |
| Total Carbs | 3.02g | 2% | |
| Sugars | 1.47g | 14% | |
| Dietary Fiber | 1.19g | 12% | |
| Protein | 6.01g | 29% | |
| Vitamin C | 3.6mg | 15% | |
| Iron | 1.9mg | 26% | |
| Calcium | 34.8mg | 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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