This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Eggs with green asparagus and Parmesan cheese
Green asparagus cut into sections, quickly sautéed with Parmesan, and topped with eggs beaten with cream.
26 K 5/5 (1 reviews)
40 min.
Easy
11.25 €
4 people
8 IngredientsLast modified on: July 23th 2023
4 
100 g 
500 g green asparagus spears
4 tablespoons 
50 g Parmesan (Parmigiano Reggiano)
Times for this recipe
Preparation: 35 min.
Cooking: 6 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
In a salad bowl, break up 4 eggs, add 100 g liquid cream, salt and pepper then whisk to mix well.
Set aside.
Set aside.
Stage 2 - ⌛ 20 min.
Prepare 500 g green asparagus spears, then cut into small pieces.
Stage 3 - ⌛ 4 min.
In a frying pan over medium heat, pour 4 tablespoons olive oil, and when hot, add the asparagus.
Stage 4 - ⌛ 2 min.
Sprinkle with half of the 50 g Parmesan (Parmigiano Reggiano), then sauté quickly for 1 or 2 minutes.
Stage 5 - ⌛ 2 min.
Pour in the beaten eggs and sprinkle with the remaining Parmesan.
Stage 6 - ⌛ 7 min.
Using a wooden spatula, push the edges of the pan inwards...
Stage 7
...until set.
Finish with the chopped parsley.
Finish with the chopped parsley.
Stage 8
Enjoy without delay.
Remarks
If you don't have green asparagus, white asparagus or a mixture of the two will work just as well.
Keeping: Enjoy immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 20 RDI=2 % | 120 RDI=20 % | 1,440 RDI=70 % | 6,040 RDI: 70 % |
| Per 100 g | 6 RDI=2 % | 2 RDI=0 % | 10 RDI=2 % | 160 RDI=8 % | 660 RDI: 8 % |
| Per person | 10 RDI=5 % | 5 RDI=1 % | 30 RDI=5 % | 360 RDI=20 % | 1,510 RDI: 20 % |
How much will it cost?
- For 4 people : 11.25 €
- Per person : 2.85 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Green asparagus spears
Like these other recipes: Pasta with green asparagus, Creamy polenta with green asparagus, Veal with mushrooms and green asparagus, Creamy rice with green asparagus and sorrel , Scallops with green asparagus tips and parmesan, ... See them all 9
Liquid cream
Like these other recipes: Strawberry, kiwi and mascarpone verrines, Roquefort sauce, Tarte Normande, Chestnut mousse in a whipper , Rabbit civet "à la normande", ... See them all 172
Parmesan (Parmigiano Reggiano)
Like these other recipes: Pesto crackers, Spring Bread, Celery risotto, Nanou's red cabbage salad, Poivrade artichoke Salad, ... See them all 64
Olive oil
Like these other recipes: Potatoes with bacon and herbs, Pork and mushroom duo, Polenta with spinach and soft-poached egg, Rice à la grecque, Cajun-style lentil salad, ... See them all 553
Other recipes you may also like
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid. September 7th 2018295 K3.9 4 hours 35 min.
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe. November 6th 2017455 K3.8 1 hour 7 min.
Chestnut moelleux
"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little melt-in-the-mouth treat. February 11th 201865 K 15 1 hour 15 min.
Agen prune cake
This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac. September 16th 201859 K3 1 hour 55 min.
Tandoori-flavoured chicken with leeks
Indian flavours pep up this recipe. The leeks are cooked then mixed with chunks of chicken (a good way to use leftovers from a previous meal) and simmered with tandoori spices. April 17th 201958 K 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.