Uova e Asparagi al Tegame (Pan-Fried Eggs with Asparagus and Parmesan)
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Ingredients
- 300 g asparagus spears, trimmed and cut into thirds
- 30 g butter
- 8 large eggs
- 40 g parmesan, grated
- 1 lemon, zested
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 347 kcal
- Protein
- 23.2 g
- Carbohydrate
- 3.7 g
- of which sugars
- 2.5 g
- Fat
- 26.1 g
- of which saturates
- 10.5 g
- Fibre
- 2.8 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil and half the butter in a large frying pan and fry the asparagus for 5-6 minutes until just tender and lightly golden.
- 2
Push the asparagus to one side, add the remaining butter and crack in the eggs.
- 3
Cook for 3-4 minutes until the whites are set and the yolks are still soft.
- 4
Scatter the parmesan and lemon zest over the asparagus and eggs.
- 5
Serve straight from the pan with crusty bread.
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