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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@prodigy.net
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 245 (62%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 397
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