Asparagus Spears With Egg

1. 1

   Cut off each asparagus spear 2 3/4 inches from the end of each tip.

2. 2

   Keep the stalks for another use.

3. 3

   Cook the asparagus tips for 7 minutes in boiling salted water and then drain.

4. 4

   Discard the water and return the asparagus to the saucepan; add the butter and roll the tips around in it.

5. 5

   Bring some water to a boil in another saucepan and put in the eggs.

6. 6

   Boil for 5 minutes, refresh under running water.

7. 7

   Shell the eggs.

8. 8

   Divide the asparagus tips between 4 plates.

9. 9

   Sprinkle with shredded cheese and place an eggs in the center of each plate.

10. 10

    Serve immediately.

11. 11

    To eat, break the eggs with a fork; the yolks will run out and coat the asparagus.

12. 12

    Add pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.