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Asparagus Milanese

14 Reviews
86% would make this recipe again

Asparagus with fried eggs and Parmesan cheese.

Preparation : 15 min Cooking : 10 min
240 calories/serving
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

40 asparagus, average size 800 g
4 eggs size large
2 tbsp olive oil 30 mL
1/4 cup butter, unsalted 60 g
4 tbsp Parmesan cheese, grated 12 g
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 230ºC/450ºF.
  2. Prepare the asparagus. Lay the asparagus on an oiled baking tray. Coat thoroughly with oil, then add salt.
  3. Cook until the asparagus change colour, about 8-10 min, depending on their size. Shake the tray a couple times during cooking, so that the asparagus will grill evenly. Arrange on the warmed plates and keep warm.
  4. While the asparagus are in the oven, heat the butter in a skillet over medium heat. Crack the eggs into the skillet, taking care to keep the yolks intact. Cook them sunny-side up about 4-5 min until the whites are firm but the yolks are still runny. Add salt and pepper before carefully sliding one egg on top of each asparagus serving.
  5. Grate the Parmesan cheese over each plate and serve.

Nutrition Facts Table

per 1 Serving (230g)

Amount

% Daily Value

Calories

240

Fat

19 g

30 %

Saturated 8.2 g
+ Trans 0.5 g

44 %

Cholesterol

220 mg

Sodium

120 mg

5 %

Carbohydrate

7 g

2 %

Fibre

3 g

13 %

Sugars

3 g

Protein

11 g

Vitamin A

36 %

Vitamin C

15 %

Calcium

9 %

Iron

29 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¾ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ½ serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Calcium, Fibre, Magnesium, Manganese, Vitamin B6, Vitamin C
Good source of  :
Copper, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin D, Zinc
Excellent source of  :
Folacin, Iron, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 1
Fats 3

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Members' Reviews

14 Reviews (11 with rating only ) 86% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
CharlieTrotter
may 27, 2014 | I would make this recipe again

It's asparagus season and I cant' stop making this simple dish. Too good to be true!

Useful 0
joymag
november 17, 2009 | I would make this recipe again

While a very simple recipe to make it still impresses. The asparagus was roasted well and the egg elevated this simple side dish to something a little more satisfying.

Useful 0
strivingveg
may 17, 2009 | I would make this recipe again

Too much oil, the asparagus seemed oily. The egg on top of the asparagus is an interesting combination. Good mix of flavour, but could use more spices (? basil, oregano)

Useful 1

This recipe is in the following categories

Vegetables | Eggs | First courses/Appetizers | Vegetarian | High Vitamin D | Low Sodium | High Iron | Kosher | Halal | Brunch | Italian

Top Reviews

View All Reviews
strivingveg
may 17, 2009 | I would make this recipe again

Too much oil, the asparagus seemed oily. The egg on top of the asparagus is an interesting combination. Good mix of flavour, but could use more spices (? basil, oregano)

Useful 1
CharlieTrotter
may 27, 2014 | I would make this recipe again

It's asparagus season and I cant' stop making this simple dish. Too good to be true!

Useful 0
joymag
november 17, 2009 | I would make this recipe again

While a very simple recipe to make it still impresses. The asparagus was roasted well and the egg elevated this simple side dish to something a little more satisfying.

Useful 0