Asparagus baked with egg and sour cream
1 serving
peel asparagus, cut across into pieces 2-3 cm long, cook in salted water, cast in a colander, let drain the water, put on portion pans lubricated with oil. mix the eggs with sour cream, salt, pour asparagus and bake in the oven. serve hot.
peel asparagus, cut across into pieces 2-3 cm long, cook in salted water, cast in a colander, let drain the water, put on portion pans lubricated with oil. mix the eggs with sour cream, salt, pour asparagus and bake in the oven. serve hot.
asparagus - 600 g, eggs - 4 pcs., sour cream - 160 g, butter - 20 g, salt to taste