Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
215
Calories
10g
Protein
17g
Fat
8g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- =
- 450g/1 lb Fresh Asparagus
- Salt & Pepper
- 2 hard boiled Eggs
- 100g/4oz Butter
- 2 teasp Chives, chopped
- 2 teasp Parsley, chopped
- =
Directions
1
1. Prepare the asparagus but washing well under cold water and cutting off any woody stems. Boil in salted water for 15 minutes, depending on size. Drain and keep warm.
2
2. Meanwhile, cut the hard boiled eggs in half and separate the yolks. Finely chop the whites and yolks separately.
3
3. Melt the butter in a saucepan but do not allow to colour. Season with salt and pepper.
4
4. To serve - pour the butter over the asparagus and garnish with the chopped egg whites and yolks. Sprinkle with herbs.
Recipe sourced from
fandom