Recipe description
June 26, 2026
Asparagus with egg and potato
Gentle, fiber-rich asparagus with egg and potato for digestion.
86%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from asparagus and potato.
- Includes protein from eggs for balanced staying power.
- Plant-forward with minimal processing and simple prep.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Asparagus, green
200
grams
Potato
300
grams
Egg
4
piece
Olive oil
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Bring a pot of salted water to a boil.
2
Add the potatoes to the boiling water and cook for about 15 minutes until tender.
3
While the potatoes are cooking, trim the asparagus and steam or blanch it for 3-4 minutes until just tender.
4
In a frying pan, heat olive oil over medium heat. Crack the eggs into the pan and cook to your desired doneness.
5
Once the potatoes are cooked, drain them and cut into cubes. Season with salt and pepper.
6
Serve the asparagus topped with potato cubes and a fried egg on top. Drizzle with a little more olive oil if desired.
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Nutrition
420 kcal
Calories
17 g
Protein
42 g
Carbohydrates
5 g
Fiber
4 g
Sugar
24 g
Fat
5 g
Saturated fat
0.9 g
Salt
FAQ
What are the main ingredients of this dish?
Asparagus, potatoes, and eggs, plus basic pantry items like olive oil, salt, and pepper.
How long does it take to prepare and cook?
About 20–30 minutes total, depending on potato size and how you like the eggs.
Can I substitute potatoes with another starch?
Yes—try sweet potato, quinoa, or polenta, but adjust cooking times.
Is this dish vegetarian?
Yes, if you eat eggs; not vegan unless you omit the eggs.
How should I cook the eggs (soft or hard)?
Choose fried, poached, or soft-/hard-boiled eggs according to your preferred yolk consistency.
Can I make this ahead or reheat leftovers?
Yes, store components separately in the fridge and reheat gently.
How can I prevent the asparagus from getting tough?
Trim the woody ends; blanch briefly or roast until tender-crisp.
Is this high in fiber?
Yes—asparagus and potatoes contribute fiber; amounts depend on portion.
Are there common allergens to watch for?
Eggs are the main allergen; check any added ingredients for other allergens.
How should I season this dish?
Salt and pepper, plus optional herbs like parsley, a squeeze of lemon, or garlic.
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