Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
214
Calories
10g
Protein
17g
Fat
8g
Carbs
What these numbers assume — 6 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 |
| 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
- =
- 2 bunches asparagus
- 4 eggs
- 100 g butter
- 1 bunch parsley
- pepper
- salt
- =
Directions
1
1. Boil 8 cups of lightly salted water.
2
2. Add the asparagus and cook for about 20 minutes.
3
3. In the meantime cook the eggs.
4
4. Mash the yolks and the egg whites separately.
5
5. Mince the parsley.
6
6. Melt the butter and serve in a preheated sauce boat.
7
7. Arrange the asparagus on a dish.
8
8. Cover with the mashed egg yolks (not on the tips).
9
9. Put the mashed egg whites over the mashed egg yolks and lastly decorate with parsley.
10
10. Serve the melted butter separately (it has to be poured over the dish).
Recipe sourced from
fandom