Italian-style asparagus

A substantial, highly nutritious starter that’s low in calories. Even cooked or from a jar, asparagus still has a very high vitamin content (C and B9). Everyone will enjoy this sophisticated recipe.

Ingredients (serves 6):

  • 1.5 kg asparagus
  • 4 eggs
  • 50 g  of parmesan
  • butter
  • salt and pepper.


  • Cook the asparagus in salted water for 15 minutes.
  • Drain and arrange head to tail in a buttered overproof dish in four small bunches.
  • Sprinkle with grated cheese, drizzle with melted butter, season and bake in the oven for 5 minutes or until golden.
  • Whilst the asparagus is baking, fry the eggs in a pan. Arrange them on top of the asparagus and serve.

Use asparagus from a jar for a really “express” version of this recipe. You can also break the eggs into a cup and arrange them on the asparagus tips before the dish goes into the oven. Serve as soon as the whites are cooked.