Oven-baked green asparagus with steamed eggs
When steaming eggs, turn off the heat when the surface becomes white.
How to make it
1
Cut off the roots of the asparagus by cutting off the 4-5cm roots, then remove the stove with a peeler and boil it in salt. The estimated boiling time is 4-5 minutes.
2
When the asparagus is lifted up with chopsticks, cook it to a slight flexing level, then remove it in ice water and cool for more than 3 minutes.
3
Place asparagus on a baking dish and sprinkle A one in turn. Bake in a toaster until slightly browned. (Approximately 7-8 minutes)
4
Put olive oil and butter in a frying pan and heat over high heat. Sprinkle the eggs with B, add water, cover and steam for 3-4 minutes.
5
Place 4 on top of 3 and sprinkle with parsley and pasmesan cheese.
Materials 1 person
-
- Asparagus
- Three
-
[A]
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Parmesan cheese
- 10g
-
- Melt butter
- 2 tbsp
-
- egg
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- butter
- 5g
-
- water
- 2 tbsp
-
[B]
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Parmesan cheese
- 10g
-
- For minced parsley
- Appropriate amount
-
- For finishing parmesan cheese
- Appropriate amount
[PR]
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