The Eggs with Asparagus, Zucchini, and Fava Beans: a simple, quick recipe with a spring flavor. Truly a unique dish, beautiful to present even when you have guests, and suitable for everyone, even those less experienced in the kitchen. I chose the vegetables available at this time of the year, but that doesn’t mean you can’t prepare them with what you like most. The lemon zest at the end of the plating makes everything very fresh, and if you don’t have a zester, feel free to use a grater. Want to know what type of eggs I used? Those from organic farming, not only because they are free-range and outdoors but also because of what they eat. Avoid those from intensive farming.
For the procedure, I made a short video to watch on the Facebook, Instagram, and Pinterest pages.
If you like eggs, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 eggs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 4 large eggs
- 4 medium zucchinis
- 8 large asparagus stalks
- 4 fava bean pods
- 1 lemon zest
- 2 tablespoons grated Parmesan
- 2 tablespoons extra virgin olive oil
- 1 clove large garlic
- to taste salt
Tools
- 1 Pan non-stick
- 1 Cutting board
- 1 Knife
How to Prepare Eggs with Asparagus, Zucchini, and Fava Beans
To prepare Eggs with Asparagus, Zucchini, and Fava Beans, organize your workspace as usual, with all the ingredients already measured out.
This way, you’ll have everything within reach, and your work will surely be easier and quicker.
Clean and wash the asparagus and zucchini thoroughly to remove any soil residue.
Dry them, place them on a cutting board, cutting the asparagus in half and slicing the zucchinis first in half, then each part into 4 strips.
Throw them into the non-stick pan, adding the garlic, extra virgin olive oil, and salt.
Cook over medium-high heat for about ten minutes to brown them well.
Meanwhile, shell the fava beans, remove the skin, and place them in a small bowl.
Once the asparagus and zucchinis are cooked, place them on a plate, and in the same pan, cook the sunny-side-up eggs with a pinch of salt.
Now that everything is ready, assemble all the ingredients: place the eggs on a serving plate, add the cooked vegetables, the fresh fava beans, and finally the grated Parmesan.
Serve your Eggs with Asparagus, Zucchini, and Fava Beans immediately, not before sprinkling them with lemon zest strips or grated zest.
Tips, Variations, and Storage
Eggs should be cooked at the moment, but you can surely prepare the vegetables well in advance, storing them in the refrigerator for at least a day.
If you don’t like asparagus, zucchini, or fava beans, you can replace the vegetables with those you prefer.
Did you like my recipe for Eggs with Asparagus, Zucchini, and Fava Beans? Follow me on the Facebook, Instagram, and Pinterest pages to not miss any updates!
