Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Buttered asparagus spears topped with poached eggs and parmesan shavings.
Equipment: Saucepan; frying pan
Measures and names
Ingredients
- 300 g asparagus, woody ends snapped off
- 4 eggs
- 25 g butter
- 40 g parmesan, shaved
- 0.5 lemon
- 1 tsp white or cider vinegar, for poaching
- salt and black pepper
Method
- Steam or griddle the asparagus for 3-4 minutes until just tender, then toss with the butter and a squeeze of lemon.
- Poach the eggs in barely simmering water with the vinegar for 3 minutes.
- Divide the asparagus between plates, top with the eggs, and finish with parmesan, salt and plenty of black pepper. Taste before adding salt — parmesan already seasons the dish.
Swaps and tips
Best in British asparagus season (April-June); tenderstem broccoli works the rest of the year.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 5 g | 3 g | 28 g | 380 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
