| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Latimes3 | 6 | Servings | |
INGREDIENTS
| 36 | Asparagus spears | |
| 1/4 | c | Olive oil |
| 6 | Eggs | |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
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 Converted by MM_Buster v2.0l.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 234
Calories From Fat: 131
Total Fat: 14.7g
Cholesterol: 186mg
Sodium: 1676mg
Potassium: 1013.4mg
Carbohydrates: 14g
Fiber: 5.5g
Sugar: <1g
Protein: 16.2g