Asparagus with eggs Bismark-style, more protein for a reinforced and hearty diet. First, I would like to explain what Bismark is: it is a type of preparation with vegetables or with meat and it includes the egg cooked sunny-side up on top. This robust dish takes its name from the German chancellor Bismark, a very strong man who loved to eat hearty dishes like himself; he maintained that those who worked hard should be well nourished. So it’s easy to guess where the dish gets its name. Without a doubt my preference goes to the combination of vegetables and a fried egg, which I consider a complete main course with eggs and asparagus. And here today is my dish of asparagus with Bismark-style eggs.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 2 Hours 20 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 6 oz asparagus
- 2 eggs
- 1 3/4 tbsp butter
- 2 tbsp grated Parmesan
- 1 tsp salt
Tools
- Steamer
- Pan
- Pan small
- 2 Plates
Preparation
Cook the asparagus in salted water for 15 minutes.
After draining them well, divide them between two plates. In a small pan, melt the butter and cook the eggs.
Place the eggs next to the asparagus and spoon the butter over them.
Season the asparagus with plenty of Parmesan and serve immediately.
See how simple it is to prepare asparagus with Bismark-style eggs.
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