Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Water | not in our table | 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
- 2 pounds fresh asparagus
- boiling salted water
- ¼ cup butter
- 3 tablespoons grated Parmesan cheese
- 1 large hard boiled egg
Directions
Wash asparagus spears and trim off tough ends then place in boiling salted water and cook for 10 minutes.
Drain off liquid.
In a small saucepan melt butter then cook over low heat until lightly browned.
Sprinkle freshly grated cheese over butter and mix well the spoon over asparagus.
Garnish with sliced egg.
Category:Cathy's Recipes
Category:Vegetarian Recipes
Category:Asparagus Recipes
Category:Parmesan cheese Recipes
Category:Hard-boiled egg Recipes