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.
Instructions:
- 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.