Directions:
- Cut the woody ends off the asparagus, and cook in a shallow saucepan of boiling water until tender but still has some bite - about 5 minutes. Then drain them and keep them warm while you cook the eggs.
- In a saucepan, bring some water to the boil into which you have dropped a matchstick; according to my Aunt Frieda this stops the white from billowing out into the pan should the egg crack while cooking. Am I going to promise this works? Well, all families have their folklore.
- Lower the eggs into the water and cook them at a steady boil for about 4 minutes. Take them out of the water and immediately slice the top of each one; the yolk should still be runny enough to dip the asparagus spears in.
- Make sure that there's salt on the table for sprinkling into the almost aggressive blandness of the egg and spear, as you eat, with the warm asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.72 Kcal (267 kJ) | ||
| Calories from fat | 39.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 62.56mg | 3% | |
| Potassium | 68.8mg | 1% | |
| Total Carbs | 0.6g | 0% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 132.75 Kcal (556 kJ) | ||
| Calories from fat | 82.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 7% | |
|---|---|---|---|
| Cholesterol | 341mg | 55% | |
| Sodium | 130.33mg | 3% | |
| Potassium | 143.33mg | 1% | |
| Total Carbs | 1.25g | 0% | |
| Sugars | 0.17g | 0% | |
| Dietary Fiber | 0.17g | 0% | |
| Protein | 12.08g | 12% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 2mg | 5% | |
| Calcium | 53.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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