Asparagus with Egg Whites - Kraft Recipes Top

Asparagus with Egg Whites

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  • Put the sliced shallots in a small cup and cover them with red wine vinegar. Set aside. Arrange the asparagus in a large skillet with the tips all facing the same direction. Add enough cold water to almost cover. Bring to a boil, then reduce the temperature and simmer for 2 to 5 minutes, just until the asparagus is slightly tender. Immediately drain the asparagus and rinse under cold water to stop the cooking.
  • Arrange the asparagus in a small gratin dish or casserole. Drain the shallots, reserving the vinegar, and saute in half the olive oil for 2 minutes and then sprinkle them on the asparagus.
  • Crumble the egg whites and arrange them on the asparagus. Whisk together the remaining olive oil, the reserved vinegar, and salt and pepper to taste, and then pour the vinaigrette over the asparagus and eggs. Sprinkle with bacon bits.

Special Equipment Needed


You may also sprinkle parmesan cheese if you desire.

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