Asparagus and Eggs Recipe


Nutrition

Cal/Serving: 148
Daily Value: 7%
Servings: 8

Low-Carb
Sugar-Conscious, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat11g17%
Saturated2g11%
Trans0g0%
Carbs5g2%
Fiber2g7%
Sugars2g0%
Protein8g17%
Cholesterol186mg62%
Sodium257mg11%
Calcium46mg5%
Magnesium26mg7%
Potassium232mg7%
Iron2mg14%
Zinc1mg8%
Vitamin A702IU14%
Vitamin C11mg18%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg19%
Niacin (B3)1mg4%
Vitamin B60mg8%
Folic Acid (B9)56µg14%
Vitamin B120µg7%
Vitamin D1µg0%
Vitamin E2mg10%
Vitamin K28µg35%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Courtesy of Rioja Wines

Here is a dish that can be put together in just around 10 minutes.  It looks beautiful and can be served as a main dish at brunch or as a salad for dinner.  As always, the fresher the eggs, the better the dish, especially in such a simple preparations as this.

Note: Adding a bit of wine or vinegar to the poaching water helps the egg hold its shape by causing the outer layer of the egg white to congeal faster.  We recommend wine over vinegar, simply because it tastes better!

Rioja pairing: Both asparagus and eggs are notorious for being difficult to pair with wine because they both contain sulfurous elements that can make wine taste vegetal, but difficult does not mean impossible!  Try this dish with a bright, fruity Rioja rosé, you will not be disappointed.

5
Ratings2

INGREDIENTS

  • 2 bunches asparagus, ends trimmed
  • 2 tablespoons wine, preferably a Rioja rosé
  • 8 eggs
  • 1/4 cup pine nuts, finely chopped
  • 2 tablespoons olive oil
  • 2 lemons, quartered
  • sea salt to taste

DIRECTIONS

In a deep frying pan, bring 2-½ inches of water to boil.  Salt generously; add asparagus;  cook about 3-½ minutes; remove from water.

Add wine to water; reduce heat to medium-low.  Gently crack eggs into water; cook 3 minutes.  With slotted spoon, remove eggs to small stack of paper towels to absorb excess water. 

Serve on large serving platter, arranging asparagus in one layer; place eggs on top. Garnish with pine nuts and olive oil; serve with lemon wedges, if desired.

Recipe Details

Servings: 8
Special Designations: Gluten-free

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human