Asparagus, Fried Egg, and Parmesan
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 251.9
- Total Fat: 20.7 g
- Cholesterol: 216.1 mg
- Sodium: 228.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 2.8 g
- Protein: 11.1 g
View full nutritional breakdown of Asparagus, Fried Egg, and Parmesan calories by ingredient
Introduction
Classic recipe with an italian twist. For variations, you can poach the egg or use different cheeses for the topping (italian cheese blend, romano, or parmigiano reggiano are all good choices)! You can even add some bacon crumbles, sliced smoked turkey sausage, or prosciutto for more protein.Fruit or whole wheat toast are great side items to this dish. Classic recipe with an italian twist. For variations, you can poach the egg or use different cheeses for the topping (italian cheese blend, romano, or parmigiano reggiano are all good choices)! You can even add some bacon crumbles, sliced smoked turkey sausage, or prosciutto for more protein.
Fruit or whole wheat toast are great side items to this dish.
Number of Servings: 2
Ingredients
-
(Makes 2 Servings)
2 eggs
Fresh Asparagus, about 16 spears
2 tbsp Extra Virgin Olive Oil
Rosemary, 2-3 sprigs
Parmesan Cheese, shredded, 2 tbsp
Cooking Spray
Salt and Pepper to taste
Directions
(Makes 2 Servings)
1. Preheat oven to 250 degrees.
2. Line the asparagus spears in a shallow baking pan (a pie plate works great). Drizzle olive oil lightly on the asparagus, shaking the pan to coat. Break apart the rosemary springs and place on top of the asparagus.
3. Roast in the oven at 350 degrees for 10 to 12 minutes, or when the tips of the stalks start to brown.
4. Using a nonstick cooking pan sprayed with cooking spray (or you can use butter or extra virgin olive oil to coat the pan). Crack the eggs in the pan carefully without breaking the yolk. Cook the eggs over medium heat for 2-3 minutes until the whites are solid. Carefully flip the egg over and cook for another minute, then remove from heat.
5. Place the roasted asparagus on a plate and lay the egg on top. Finish with cheese, salt and pepper to taste (use sea salt and fresh ground pepper for an extra special flavor).
Number of Servings: 2
Recipe submitted by SparkPeople user SHIMMERINGFADES.
1. Preheat oven to 250 degrees.
2. Line the asparagus spears in a shallow baking pan (a pie plate works great). Drizzle olive oil lightly on the asparagus, shaking the pan to coat. Break apart the rosemary springs and place on top of the asparagus.
3. Roast in the oven at 350 degrees for 10 to 12 minutes, or when the tips of the stalks start to brown.
4. Using a nonstick cooking pan sprayed with cooking spray (or you can use butter or extra virgin olive oil to coat the pan). Crack the eggs in the pan carefully without breaking the yolk. Cook the eggs over medium heat for 2-3 minutes until the whites are solid. Carefully flip the egg over and cook for another minute, then remove from heat.
5. Place the roasted asparagus on a plate and lay the egg on top. Finish with cheese, salt and pepper to taste (use sea salt and fresh ground pepper for an extra special flavor).
Number of Servings: 2
Recipe submitted by SparkPeople user SHIMMERINGFADES.
