Adding an egg on top of vegetables doesn't seem like it would be appealing, nut the egg yolk oozes onto the asparagus like a rich dressing, adding a complexity to the flavor that is hard to beat.
Snap the ends off (don't cut) the asparagus stalk so that it breaks right where the stalk starts to get tough. Lay on a plate and coat with olive oil. Sprinkle with garlic powder, salt and pepper. Grill on direct heat until slightly charred, about 10 minutes. Always make sure you under cook asparagus al dente so that they remain crisp and tasty without become mushy. Remove from grill and divide onto two plates. Sprinkle with coarse sea salt and pepper.
Fry eggs in light coating of olive oil, sunny side up. Sprinkle with coarse sea salt. Place one egg atop each pile of asparagus.
Optionally, if desired, lightly drizzle the asparagus with high quality balsamic vinegar and/or grate Parmesan cheese on top of egg yolk before serving.
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Serving Size: 1 Serving (636g) | ||
Recipe Makes: 2 | ||
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Calories: 990 | ||
Calories from Fat: 618 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.6g | 92 % | |
Saturated Fat 24.8g | 124 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 2159mg | 664 % | |
Sodium 1544.3mg | 53 % | |
Potassium 911.2mg | 24 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 7.9g | ||
Protein 84.1g | 120 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 990
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