Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1½ to 2 pounds asparagus, trimmed
- 6 tablespoons butter, or more
- 4 eggs
- salt and pepper
- 8 thin slices dry-cured ham, like prosciutto
- 12 or 16 paper-thin slices Parmigiano-Reggiano
Directions
Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness.
Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.
Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium.
When butter in skillet melts, crack eggs into it.
Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.
Drain asparagus and divide among 4 plates.
Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.
Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese.
Category:Cathy's Recipes
Category:Dutch Recipes
Category:Asparagus Recipes
Category:Egg Recipes
Category:Ham Recipes
Category:Prosciutto Recipes
Category:Parmesan cheese Recipes