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Asparagus Spears With Egg

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“I was not an Asparagus Lover until I tried this French Renaissance recipe! It is simple to make with ingredients on hand and adds a bit of change to fresh asparagus! I have also added crumbled bacon to jazz it up!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut off each asparagus spear 2 3/4 inches from the end of each tip. Keep the stalks for another use.
  2. Cook the asparagus tips for 7 minutes in boiling salted water and then drain. Discard the water and return the asparagus to the saucepan; add the butter and roll the tips around in it.
  3. Bring some water to a boil in another saucepan and put in the eggs. Boil for 5 minutes, refresh under running water. Shell the eggs.
  4. Divide the asparagus tips between 4 plates. Sprinkle with shredded cheese and place an eggs in the center of each plate. Serve immediately.
  5. To eat, break the eggs with a fork; the yolks will run out and coat the asparagus. Add pepper to taste.

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