Eggs with Asparagus, Zucchini, and Fava Beans: a simple, quick recipe with a spring flavor. Truly a unique dish, beautiful to serve even if you have guests, and suitable for everyone, even those less experienced in the kitchen. I chose the vegetables available at this time of year, but that doesn’t mean you can’t prepare them with what you like best. The lemon zest at the end makes everything very fresh, and if you don’t have a zester, feel free to use a grater. Want to know what kind of eggs I used? The ones from organic farming, not only because they are free-range but also because of what the hens eat. Avoid those from intensive farming.
For the procedure, I made a short video, to watch on the pages of Facebook, Instagram, and Pinterest.
If you like eggs, then don’t miss the next 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
- 4 fava bean pods
- 1 lemon zest
- 2 tablespoons grated Parmesan cheese
- 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 at hand, and your work will definitely be simpler and faster.
Clean and wash the asparagus and zucchini thoroughly to remove any dirt.
Dry them, place them on a cutting board, cut the asparagus in half, and divide the zucchini first in half, then each part into 4 strips.
Place them in the non-stick pan, adding the garlic, extra virgin olive oil, and salt.
Cook on medium-high heat for about ten minutes to brown them well.
Meanwhile, shell the fava beans, remove their skins, and place them in a small bowl.
Once the asparagus and zucchini 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, fresh fava beans, and finally, the grated Parmesan cheese.
Serve your Eggs with Asparagus, Zucchini, and Fava Beans immediately, not before sprinkling them with shredded or grated lemon zest.
Tips, Variations, and Storage
Eggs should be cooked on the spot, but you can definitely prepare the vegetables well in advance, storing them in the fridge for at least a day.
If you don’t like asparagus, or perhaps zucchini or fava beans, you can change the vegetables to those you prefer.
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