Asparagus And Egg Sandwich
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound asparagus (preferably pencil-thin)
- 4tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 4large eggs
- ½16-inch loaf Italian bread
Nutritional analysis per serving (2 servings)
614 calories; 39 grams fat; 7 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 6 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 23 grams protein; 747 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
- Step 2
In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
- Step 3
Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
- Step 4
Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.
Private Notes
Comments
Instead of making a sandwich I made this into an omelette. Asparagus were thick so followed the directions to thin them. Sautéed a little onion in with the asparagus. Used 5 eggs and beat in some parmesan. Finished it off in the broiler. Because of the large amount of olive oil, there was some floating around on top, but it became absorbed after being in the broiler for a short time. Tasty dish!