Steamed asparagus with eggs

6 servings

Ingredients

Quantity Ingredient
36 Asparagus spears
¼ cup Olive oil
6 Eggs
Salt and freshly ground pepper

Directions

Break off or trim tough ends of asparagus spears. Steam asparagus in large pot over simmering water until crisp-tender, about 5 minutes. Remove asparagus from pot and place 6 stalks on each of 6 heated plates. Heat olive oil in large nonstick skillet, and fry eggs sunny-side up. Carefully remove eggs with spatula and place over asparagus. Season with salt and pepper to taste. Yields 6 servings.

Each serving: 173 calories; 114 mg sodium; 212 mg cholesterol; 14 grams fat; 4 grams carbohydrates; 9 grams protein; 0.72 gram fiber Recipe Source: Los Angeles Times - 03-31-1999 Recipe from "The 30-Minute Kosher Cook" by Judy Zeidler (William Morrow, 1999) Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...

Converted by MM_Buster v2.0l.

Related recipes