Ingredients
- Fresh Asparagus: 6-8 medium spears (about 150g or 1/3 lb), tough woody ends trimmed
- Large Eggs: 4
- Whole Milk or Heavy Cream: 2 tablespoons (optional, for extra creaminess)
- Unsalted Butter: 1 tablespoon (or olive oil)
- Finely Grated Parmesan Cheese: 2 tablespoons, plus extra for serving (optional)
- Salt: 1/4 teaspoon, or to taste
- Freshly Ground Black Pepper: 1/8 teaspoon, or to taste
- Fresh Chives or Parsley: 1 tablespoon, finely chopped (for garnish, optional)
Instructions
- Prepare the Asparagus: Wash the asparagus spears thoroughly under cold running water. Snap off or trim the tough, woody ends (usually the bottom 1-1.5 inches). Cut the remaining tender spears into bite-sized pieces, about 1/2 to 1 inch long. Set aside.
- Whisk the Eggs: Crack the eggs into a medium-sized bowl. Add the milk or cream (if using), salt, and pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. Don’t over-whisk, just enough to incorporate everything smoothly. Stir in the grated Parmesan cheese, if using.
- Sauté the Asparagus: Place a medium non-stick skillet over medium heat. Add the butter (or olive oil). Once the butter has melted and stopped foaming (or the oil shimmers), add the chopped asparagus pieces. Sauté for 3-5 minutes, stirring occasionally, until the asparagus is tender-crisp and bright green. You want it cooked through but still retaining a slight bite; avoid letting it become mushy. Thicker spears might need a minute or two longer than very thin ones.
- Cook the Eggs: Reduce the heat under the skillet to low or medium-low. Pour the whisked egg mixture directly over the sautéed asparagus in the skillet.
- Scramble Gently: Let the eggs set for about 20-30 seconds around the edges. Then, using a rubber spatula or wooden spoon, gently push the cooked egg from the edges toward the center, tilting the pan to allow uncooked egg to flow underneath. Continue this gentle pushing and folding motion. Avoid stirring constantly or vigorously, as this can break the curds down too much and lead to watery eggs.
- Cook to Desired Doneness: Continue cooking gently, folding the eggs over themselves, until they are mostly set but still look slightly moist and creamy. Remember that eggs continue to cook from residual heat even after being removed from the pan, so it’s best to take them off the heat just before they look completely done to your liking. This usually takes about 2-4 minutes depending on the heat and your preference.
- Serve Immediately: Remove the skillet from the heat. Spoon the asparagus scrambled eggs onto plates immediately. Garnish with extra grated Parmesan cheese and freshly chopped chives or parsley, if desired. Serve hot.
Nutrition
- Serving Size: One Normal Portion
- Calories: 300-350