Soft Scrambled Eggs With Asparagus Recipes

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
• While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

SOFT HERB SCRAMBLED EGG WITH ASPARAGUS

Steps:

• Steam asparagus spears for 4-5 mins until tender.
• Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
• Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.

ASPARAGUS AND PARMESAN SCRAMBLED EGGS

Steps:

• Break eggs into a bowl and beat. Pour the eggs into a skillet and add the leftover chopped asparagus. Sprinkle with the Parmesan cheese. Cook the eggs until they are soft and fluffy.

SCRAMBLED EGGS WITH ASPARAGUS

Steps:

• Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
• Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
• Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
• Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.

ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Steam the asparagus over boiling water until tender, about 5 minutes. Rinse briefly with cold water and keep warm.
• Melt the butter in a medium or large nonstick frying pan (depending on the number of eggs you are scrambling) over medium-low heat. Beat together the eggs, milk, salt, and pepper. When the butter is beginning to bubble, add the eggs. Cook slowly, stirring, until the eggs are just set but still creamy. Stir in the chives and remove from the heat.