Lemon butter asparagus and eggs
Soft eggs and garlicky asparagus come together in ten minutes, a weeknight supper that needs nothing but bread. The steamed spears are tender already, so they just warm through while the eggs cook.
About 260 calories a serving, 13 g protein, 8 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need
To buy
- 1 lemon
From your shelf
- 1 package steamin' easy asparagus spears (Lowes Foods)
Staples
- 2 tablespoons butter
- 2 cloves garlic
- to taste salt
- to taste pepper
- 4 eggs
- Heat 1 tablespoon of butter in a large skillet over medium heat. Mince 2 cloves of garlic and add to the butter, stirring until fragrant, about 1 minute.
- Add the asparagus from the package to the skillet and toss to coat in the garlic butter, warming through for 2 minutes. Push the asparagus to the side of the pan and season lightly with salt and pepper.
- Crack 4 eggs into the cleared side of the skillet and reduce the heat to medium-low. Add the remaining 1 tablespoon of butter around the eggs. Cook until the whites are set and the yolks are still soft, about 4 minutes, tilting the pan gently as needed so the eggs cook evenly.
- Divide the asparagus and eggs between two plates. Squeeze fresh lemon juice over everything and taste for salt and pepper.
Note Swap the eggs for grilled chicken breast if you want a heartier meal. Leftovers keep cold for one day, good with a squeeze of lemon. Serve with toasted bread to soak up the yolk and buttery pan juices.
On the label
ASPARAGUS.
Lowes Foods, frozen vegetables, serving 83 g, package 8 oz/227 g. Ingredients as printed on the label.
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- Denmark Foods bacon wrapped asparagusDenmark Foods
- Papa John's Salads & Produce asparagus spearsPapa John's Salads & Produce
- Gourmet Perfection asparagus and greek yogurt tartletsGourmet Perfection
- Giovanni Rana asparagus & parmigiano reggiano ravioliGiovanni Rana
Cooks as asparagus. Half of it left? Use up the asparagus.