Lunch

Asparagus with Soft Eggs and Parmesan

Name: Asparagus with Soft Eggs and Parmesan
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 2 large, about 110 g Egg; 200 g Asparagus; 15 g Parmesan; 1 slice, about 50 g Sourdough; 5 g Olive oil; A squeeze Lemon juice; A little Lemon zest; Plenty Black pepper; To taste Salt

Steamed asparagus with two soft-boiled eggs broken over it, parmesan shavings, lemon and a slice of toasted sourdough. 29 g of protein for 432 kcal.

Calories: 432kcal
Protein: 29g
Fat: 22g
Carbs: 29g

Per serving, makes 1. 12 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk
Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Egg2 large, about 110 g
Asparagus200 g
Parmesan15 g
Sourdough1 slice, about 50 g
Olive oil5 g
Lemon juiceA squeeze
Lemon zestA little
Black pepperPlenty
SaltTo taste

Method

Lower the eggs into boiling water and cook for six and a half minutes, then straight into cold water for a minute before peeling.
Snap the woody ends off the asparagus and steam or boil for three minutes until just tender.
Toast the sourdough. Lay the asparagus on the plate, halve the eggs over it so the yolks run, and finish with the oil, lemon zest and juice, salt, pepper and the parmesan shaved with a peeler.

Worth knowing

Six and a half minutes gives a set white and a yolk that runs into the asparagus. Seven and it is jammy; eight and the dish loses its sauce.
Out of season, tenderstem broccoli does the same job at the same numbers.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.