Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
645
Calories
25g
Protein
54g
Fat
19g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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 lb. asparagus, tough ends trimmed
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 1⁄2 Tbs. unsalted butter
- 1 leek, white and light green portions, halved,
- thinly sliced and rinsed well
- 6 eggs
- 1⁄4 cup heavy cream
- 1⁄2 cup finely grated pecorino romano cheese
- 3 Tbs. finely chopped fresh chives
- 3 Tbs. minced fresh basil
- Crumbled goat cheese (chèvre) for garnish
- (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes