Preheat a grill-pan to medium-high heat.
Toss the asparagus in 3 tablespoons olive oil, and season with salt and pepper to taste. Grill for about 3 minutes per side, the asparagus should be bright green and charred in spots.
In a nonstick skillet over medium heat, add the butter and gently fry the eggs until just set, about 2 to 4 minutes.
Divide the asparagus among the plates, and top each with an egg. Shave Parmigiano-Reggiano on each serving. Grate the zest over the plates and squeeze lemon juice over each serving. Season with salt and coarsely ground black pepper.
When buying asparagus, look for firm, tight leaves at the top, and stems that don't look dried out.
Before cooking, snap off the bottom of the stem at the natural breaking point. If grilling, place oil directly on the food rather than the grill.
For the fried eggs, cook in a pan on medium heat to avoid frizzled edges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (229g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 222 (73%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 544mg||167 %|
|Sodium 799mg||28 %|
|Potassium 330.2mg||9 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 4.1g|
|Protein 17.3g||25 %|
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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: 306
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