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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Grilled pesto tomatoes on toast
Grilled pesto tomatoes on toast
A star rating of 4.8 out of 5.5 ratings

It’s colourful, full of flavour and low in fat – it could be the perfect quick snack

Nutrition: per serving

  • kcal186
  • fat10g
  • saturates2g
  • carbs12g
  • sugars3g
  • fibre2g
  • protein12g
  • salt0.72g
    low
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Method

  • step 1

    Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. Season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter over the crumbs and serve.

RECIPE TIPS
HEALTHY BENEFITS

Asparagus is a good source of betacarotene, which has antioxidant properties, folic acid and vitamin C. It is low in calories, just 24 per 100g, and high in fibre. It also contains vitamin B9, which is good to eat if you are planning a baby as lack of this vitamin can increase the risk of spina bifida.

PREPARING AND COOKING ASPARAGUS

Rinse spears. Hold one at each end, then bend – it will break where the tough woody stem meets the edible tip. If serving asparagus for dipping, there's no need to snap off the end as it makes a convenient handle. The best way to cook the spears is in about 5cm of boiling water in a wide, deep sauté pan. Green asparagus will take 3-5 minutes, depending on its thickness. Test by piercing a spear with the point of a knife – when cooked it will just slide in easily.

Recipe from Good Food magazine, May 2009

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.8 out of 5.5 ratings

schtocker

tip

I think this is a great idea for a low carb breakfast, but the timings on the recipe are so wrong. I've made it three times over the weekend and recommend: 5 minutes on the egg (any less and you get uncooked white), chop the asparagus in half (holds it's shape/robustness better) and add it to the…

This has been removed

kfurber

A star rating of 5 out of 5.

Absolutely loved this. I used sweet smoked paprika and thyme for the breadcrumbs, which was fab! Also served with a poached egg instead of soft boiled which had the advantage of giving the yolk more of a chance to combine with the lovely lovely breadcrumbs! Both of which complimented the asparagus…

tobymence

A star rating of 2 out of 5.

A lot of messing around for minimal pleasure. Would not repeat.

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