Photo: Joseph Gonzalez
Valentine Warner's asparagus with soft egg recipe
10 ingredients
10 min + 10 min
6 people
openrecipes
This would make a perfect starter for dinner, or a very respectable summer lunch.
Estimated Nutrition (whole recipe, rough)
445
Calories
18g
Protein
33g
Fat
23g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 clove of good garlic (no green shoots)
- 1 small sprig rosemary
- 1 egg yolk
- 70 white anchovies (vinegared in oil, not the brown salted ones)
- g whole milk
- 50 olive oil
- ml splash of double cream (optional)
- 60 whole eggs
- ml bundles of British asparagus, washed & trimmed
- 1 salt and pepper for seasoning
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes