| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Asparagus, Italian, Mario, Molto, Vegetable | 4 | Servings |
INGREDIENTS
| 28 | Stalks of asparagus | |
| medium size | ||
| 4 | T | Unsalted butter |
| plus 4 tablespoons | ||
| 4 | Eggs | |
| 1/2 | c | Freshly grated parmigiano |
INSTRUCTIONS
Recipe by:MOLTO MARIO - SHOW #MB5739 Bring 4 quarts water to boil and set up ice bath. Trim asparagus of hard ends and drop into water. Cook 70 seconds. Remove with tongs and refresh ice bath. Drain and set aside. In a 10 inch to 12 inch saute pan, heat 4 tablespoons butter until very dark brown. Add asparagus and toss until warm. Remove asparagus and divide among 4 plates. Towel off saute pan and add remaining butter. Cook until foam subsides. Crack eggs in and cook sunny side up, about 2 minutes. Place one egg over each plate, sprinkle with cheese and serve. Posted to MC-Recipe Digest V1 #719 by Bill <thelma@pipeline.com> on Aug 04, 1997
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 297
Calories From Fat: 157
Total Fat: 17.8g
Cholesterol: 216.5mg
Sodium: 2407mg
Potassium: 1486.2mg
Carbohydrates: 20.7g
Fiber: 8.2g
Sugar: <1g
Protein: 21.2g