Baked Asparagus with Eggs and Parmesan
Servings: 3 servings
Calories: 286kcal
Simple, hearty, and delicious; individual portions make these Baked Asparagus with Eggs and Parmesan easy to serve and a little elegant too! This is exactly how I serve asparagus as a main! Dip some crusty bread in the soft yolks - it's scrumptious!!
Print Recipe
Ingredients
- 30 spears asparagus, trimmed and cut into 1.5 - 2 inch lengths
- 3 teaspoons butter
- 3 teaspoons olive oil
- 6 large eggs
- 3 tablespoons parmesan cheese, heaping
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees. Place three baking dishes on a baking sheet and add one teaspoon of olive oil to each dish. Use a pastry brush to spread the olive oil around the inside of the baking dishes. Set aside.
- Bring a small pot of water to a hard boil Add a dash of salt and then add the chopped asparagus. Stir. When the water returns to a boil, remove from heat. Drain the asparagus and transfer to a large bowl of cold water. (This will stop the cooking process and save your asparagus from wilting.)
- Drain the cold water well from the asparagus. Distribute the asparagus among the three prepared baking dishes. Top the center of each baking dish with a teaspoon of butter.
- Season with the remaining 1/2 teaspoon of salt.
- Crack two eggs into each baking dish, being extra careful not to break the yolks.
- Bake for 7 minutes.
- Remove from oven and top each portion with one tablespoon of parmesan cheese and 1/4 teaspoon of ground black pepper.
- Return to oven and bake for 7 more minutes.
- Serve immediately.
Nutrition
Calories: 286kcal | Carbohydrates: 1g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 436mg | Sodium: 854mg | Potassium: 176mg | Vitamin A: 855IU | Vitamin C: 0.6mg | Calcium: 119mg | Iron: 2.2mg