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Egg-Topped Grilled Asparagus with Cajun Shrimp

Total Time

Prep: 20 min. Cook: 15 min

Makes

2 servings

I make this dish whenever I feel like I've been eating too many carbs. I love that it's easy, quick and low in calorie. It's a tasty way to get myself back on track and eating healthier. If you don't have Parmesan on hand, any hard cheese will work with this meal. —Cheryl Green, Stanwood, Washington
Egg-Topped Grilled Asparagus with Cajun Shrimp Recipe photo by Taste of Home

Ingredients

  • 12 fresh asparagus spears
  • 1/2 teaspoon olive oil
  • 1 teaspoon Cajun seasoning, divided
  • 4 thin slices prosciutto
  • 8 uncooked shrimp (16-20 per pound), peeled and deveined
  • 4 large eggs
  • Shaved Parmesan cheese
  • Lemon wedges, optional

Directions

  1. Toss asparagus with oil and 1/2 teaspoon Cajun seasoning. Wrap 3 asparagus spears with 1 slice of prosciutto. Secure with toothpicks, set aside. Toss shrimp with remaining 1/2 teaspoon Cajun seasoning. Thread shrimp onto 2 metal or soaked wooden skewers. Over medium heat grill shrimp until pink, about 3-4 minutes per side. Grill asparagus bundles until asparagus are tender, about 4-5 minutes per side. Keep warm.
  2. Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
  3. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Divide asparagus bundles between 2 plates; discard toothpicks. Top with shrimp, poached eggs and Parmesan. Serve with lemon wedges, if desired.

Nutrition Facts

2 asparagus bundles with 4 shrimp and 2 eggs: 322 calories, 16g fat (5g saturated fat), 521mg cholesterol, 1022mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 39g protein.

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