Try this Steamed Asparagus with Eggs recipe, or contribute your own.
Suggest a better descriptionBreak 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@prodigy.net
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 6 servings | ||
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Calories: 397 | ||
Calories from Fat: 245 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 352mg | 12 % | |
Potassium 529.8mg | 14 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3.7g | ||
Protein 33.6g | 48 % | |
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: 397
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