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Asparagus & Eggs

  • 25-30 heads of asparagus
  • Butter
  • Salt
  • Pepper
  • 5-6 eggs
  • Pepper
  • Salt
Cut the asparagus into pieces about 1/2 inch long. Boil for 15 minutes (be patient, you rascal). Put butter in a saucepan. Drain the asparagus and add to the butter. Heat to a boil. Season with pepper and salt. Pour into a buttered baking tin or dish. Break the eggs over the surface. Sprinkle with pepper and salt. Put in the oven at 350°F until the eggs are set nicely. Serve hot.
Submitted by Tess M Sep 3, 2009
15 min 30 min 45 min
Recipe Rascal