Try this Hugh's asparagus recipe recipe, or contribute your own.
Suggest a better descriptionBring a pan of water to the boil. Carefully lower in the eggs, then simmer them for exactly 4 minutes. Steam the asparagus over the top of the boiling eggs, or cook in a separate pan in boiling water for a couple of minutes. The asparagus should be tender but not soft and floppy.
Transfer the eggs to egg cups. Cut the top off each egg and take them to the table with the asparagus. Drop a nut of butter, a few drops of cider vinegar and some salt and pepper into the hot yolk (alternatively, just sprinkle some salt and pepper on the plate), stir with a bit of asparagus, dip and eat.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 506 | ||
Calories from Fat: 465 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.7g | 69 % | |
Saturated Fat 30.9g | 155 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 358.9mg | 110 % | |
Sodium 697.9mg | 24 % | |
Potassium 282.8mg | 7 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 2.2g | ||
Protein 9.6g | 14 % | |
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: 506
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