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!
INGREDIENTS:
INSTRUCTIONS:
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INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
- 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.)
- 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!