Asparagus and Egg Bake
Ingredients
- 2 dozen asparagus stalks cut into 1-inch lengths
- 1 cup drawn butter
- 6 large eggs
- Butter for topping
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the asparagus stalks in salted water until tender.
- Drain and set aside.
- In a saucepan, heat the drawn butter until hot.
- Pour it over the boiled asparagus in a baking dish.
- Break the eggs evenly on top of the asparagus.
- Place a small knob of butter on each egg, and season with salt and pepper.
- Bake in the preheated oven for about 10-15 minutes or until the eggs are set to your liking.
- Once done, remove from the oven and let it cool for a minute.
- Serve the Asparagus and Egg Bake hot, straight from the oven.
Notes / Tips / Wine Advice:
Wine Pairing Advice:
For this flavorful asparagus and egg bake, consider pairing it with a light-bodied white wine such as Chardonnay or a dry Riesling. The wine’s acidity will complement the richness of the eggs and butter while enhancing the freshness of the asparagus. Enjoy!
Nutritional Information
Calories: 220 kcal | Carbohydrates: 6 g | Protein: 9 g | Fat: 18 g | Fiber: 3 g | Sugar: 2 g
