This is a perfect way to showcase fresh asparagus as well as allow the eggs to be cooked to order. This recipe is from Elizabeth Baird, who first tried it on a recent trip to Rome. If desired, sprinkle cornmeal on the baking sheet before adding the dough.
- Portion size 2 servings
Ingredients
Method
Snap woody ends off asparagus. In saucepan of boiling water, blanch asparagus for 1 minute. Drain and chill under cold running water; drain on paper towels. Cut into 1-inch (2.5 cm) lengths; set aside.
Divide dough in half. On lightly floured surface, roll each half into 6-inch (15 cm) circle. Place on greased baking sheet. Arrange asparagus around edge of each, leaving space in centre for egg. Crack 1 egg into each centre. Sprinkle each with pinch pepper, then mozzarella, then Parmesan.
Bake on bottom rack of 500°F (260°C) oven for about 8 minutes or until crust is golden and eggs are set.
Nutritional facts <b>Per serving:</b> about
- Sodium 1127 mg
- Protein 29 g
- Calories 668.0
- Total fat 22 g
- Saturated fat 9 g
- Total carbohydrate 87 g
%RDI
- Iron 38.0
- Folate 85.0
- Calcium 32.0
- Vitamin A 23.0
- Vitamin C 15.0
