This recipe is so quick and simple to make. You can make it for a light lunch or as an appetizer. I’ve learned this from my parents and enjoy making it when asparagus are in season.
200 g asparagus
Salt and pepper
Boil asparagus to taste.
Fry 4 eggs on a frying pan. Flip over or leave it sunny side up. I like the yolk to be slightly runny.
Divide the asparagus onto two plates or more if you are using this recipe as an appetizer.
Add the eggs on top of them and season with salt and pepper.
Sprinkle as much or as little parmesan cheese as you like over the eggs.