Asparagus with Poached Eggs and Parmesan [Bulkbites.com]

• Servings: 4
• Time: 15 minutes

Being an important source of protein and fiber, asparagus is absolutely essential for promoting immunity and good digestion. Besides these, asparagus has many anti-inflammatory compounds that assist us in protecting from medical conditions like heart diseases and type-2 diabetes. Other benefits include protecting skin from pollution and sun, controlling blood sugar levels, etc. Poached eggs, on the other hand, help reduce oxidation and decrease toxin levels in the body. Parmesan cheese is extremely beneficial for those interested in weight management. High concentration of calcium in parmesan is important for keeping bones and teeth strong. They also help fight cardiovascular diseases and memory loss.

Nutrition

• calories: 224
• protein: 17
• carbs: 3
• fat: 16
• saturated fat: 5.49
• polyunsaturated fat: 2.27
• monounsaturated fat: 6.41
• cholesterol: 385
• sodium: 957
• potassium: 256
• dietary fiber: 0.67
• sugars: 0.78
• vitamin a: 208
• vitamin c: 16
• calcium: 236
• iron: 3
• magnesium: 0
• complex carbs: 1.55
• other fats: 1.83

Ingredients

• 8 large Egg, whole, raw, fresh
• 1 dash Spices, pepper, black
• 10 gram Parsley, fresh
• 1 clove Garlic, raw
• 60 gram Cheese, parmesan, dry grated, reduced fat
• 1 fl oz Lemon juice, raw
• 0.76 tablespoon Oil, olive, salad or cooking
• 1 tsp Vinegar, balsamic
• 2 spears Asparagus, frozen, unprepared
• 1 tsp Salt, table
• 0.52 tbsp Unsalted butter

Instructions

• Take 8 small paper cups and pour broken eggs into each of them.
• Then take a small pan containing water, little salt and vinegar and bring it boil under medium flame.
• Now take another pan and bring some water to boil under medium flame. Then add asparagus into it and continue cooking for a few more minutes or until it becomes tender. Remove asparagus and set it aside.
• Now take a saucepan and heat some olive oil in it. After adding garlic, saute the mixture for a minute. Now turn off the heat and add butter. Swirl the pan so that it is uniformly coated with butter. Now add pepper, salt, parsley and lemon juice. Swirl again for them to combine well. Then add parmesan and asparagus and toss them with sauce (lemon-butter) so that the mixture is uniformly coated.
• Now slowly pour eggs into the boiling water and continue cooking them for a few minutes. After turning off the heat, remove the pan and set is aside. Now divide the asparagus equally among 4 plates.
• Then carefully remove the eggs from the water and place them over a towel to remove excess water. On each mound of asparagus, place 2 eggs. Now pour the remaining sauce and little parmesan over it and serve it hot.