Asparagus and blue cheese bake with egg

Asparagus and blue cheese bake with egg

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  • 2 to 4
  • Easy
  • Pescatarian
  • 5 minutes
  • 15 minutes
  • Muratie Laurens Campher White Blend 2014


  • 1 x 100 g Woolworths mini asparagus punnet
  • 2 T butter
  • 150 g Woolworths Gorgonzola
  • 2 free-range eggs
  • Freshly ground black pepper, to taste
  • Crusty bread, for serving

Cooking Instructions

Preheat the oven to 180°C. Place the asparagus into an ovenproof dish, dot with the butter and break over the Gorgonzola.

Bake until the cheese begins to melt. Remove the dish from the oven, crack in the eggs, then return to the oven and bake for a further 5–7 minutes, or until the egg whites have set.

Season with pepper and serve with the bread.

Chef's note: Feta broken into cubes is a great alternative to Gorgonzola.
Discover more asparagus recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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