Baked Asparagus with Eggs and Parmesan

Simple, hearty, and delicious; individual portions make these Baked Asparagus with Eggs and Parmesan easy to serve and a little elegant too!
Baked Asparagus with Eggs and Parmesan


  • 30 spears asparagus, trimmed and cut into 1.5 – 2 inch lengths
  • 3 teaspoons butter
  • 3 teaspoons olive oil
  • 6 large eggs
  • 3 tablespoons parmesan cheese, heaping
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
Baked Asparagus with Eggs and Parmesan


  1. Preheat oven to 400 degrees.  Place three baking dishes on a baking sheet and add one teaspoon of olive oil to each dish.  Use a pastry brush to spread the olive oil around the inside of the baking dishes.  Set aside.
  2. Bring a small pot of water to a hard boil  Add a dash of salt and then add the chopped asparagus.  Stir.  When the water returns to a boil, remove from heat.  Drain the asparagus and transfer to a large bowl of cold water.  (This will stop the cooking process and save your asparagus from wilting.)
  3. Drain the cold water well from the asparagus.  Distribute the asparagus among the three prepared baking dishes.  Top the center of each baking dish with a teaspoon of butter.
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You can find complete recipe click here!

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