Oven-baked green asparagus with steamed eggs
When steaming eggs, turn off the heat when the surface turns white
How to make it
1
Cut off 4-5cm from the base of the asparagus, remove the shell with a peeler, and boil in salted water for 4-5 minutes
2
When the asparagus is cooked through and slightly flexible when you lift it from the center with chopsticks, place it in ice water and let it cool for at least 3 minutes
3
Place the asparagus on a heat-resistant plate and sprinkle ingredients A on top. Bake in the toaster oven until lightly browned (approximately 7-8 minutes)
4
Put olive oil and butter in a frying pan and heat over high heat. Crack an egg into the pan, sprinkle with B, add water, cover and steam for 3-4 minutes
5
Place 4 on top of 3 and sprinkle with parsley and passmesan 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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