Scrambled Eggs With Asparagus Recipe

Picture this: you’re sitting at a cozy brunch spot, but instead of waiting for the server, you’re in your own kitchen, about to create a plate of scrambled eggs with asparagus that tastes like a little piece of heaven. Ready to elevate your morning routine with a dish that’s as chic as it is delicious? Let’s get cracking! 🥚✨🍳

Starting my day with a scrumptious, healthy breakfast is essential. Scrambled eggs with asparagus is my current go-to morning meal.

Not only does it boast the perfect blend of protein and veggies, it also delivers an outrageous flavor punch. My secret?

Adding more than the ample amount of butter, and a liberal drizzle of milk, to the eggs. Another no-brainer: using the stove and not the microwave.

At some point, I also should mention the sprinkle of fresh chives as a garnish that really finishes the dish.

Scrambled Eggs With Asparagus Recipe Ingredients

• Eggs: Rich in protein and essential vitamins; a nutritious base.
• Milk: Adds creaminess; source of calcium; softens texture.
• Asparagus: High in fiber and vitamins; supports digestion; adds freshness.
• Butter: Enhances flavor; provides healthy fats; aids in cooking.
• Parmesan Cheese: Optional for a savory depth; adds calcium; boosts umami.

Scrambled Eggs With Asparagus Recipe Ingredient Quantities

• 4 large eggs
• 1/4 cup milk
• 1 tablespoon unsalted butter
• 1 cup asparagus, cut into 1-inch pieces
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons grated Parmesan cheese (optional)
• Fresh chives, chopped (optional, for garnish)

How to Make this Scrambled Eggs With Asparagus Recipe

1. In a mixing bowl, combine the eggs and milk. Whisk until they’re well mixed and slightly frothy. Then, season with salt and freshly ground black pepper to taste.

2. Warm a non-stick frying pan over medium heat and introduce the butter. Let it melt and envelop the frying pan evenly.

3. Include the asparagus pieces in the skillet and sauté for roughly 3-4 minutes, or until they’re yielding yet still vibrant green.

4. Over the asparagus in the skillet, pour the mixture of eggs.

5. Lower the heat to a gentle level and stir the eggs with a spatula, moving from the edges of the skillet toward the center. The yolks should be broken, and the blending action should not create foam.

6. Stir now and then, and let the eggs cook slowly so they can form soft curds.

7. Prepare the eggs until they are soft and creamy but not completely set. The eggs will finish cooking with residual heat.

8. If one is using parmesan, one should fold it in very gently. It is very easy to allow the cheese to get too hot and create a lumpy texture.

9. Take the skillet off the fire and promptly move the scrambled eggs to the plates for serving.

10. If you wish, you can garnish with freshly chopped chives and serve straight away. Enjoy your scrambled eggs with asparagus!

Scrambled Eggs With Asparagus Recipe Equipment Needed

1. Mixing bowl
2. Whisk
3. Non-stick frying pan
4. Spatula
5. Measuring cup
6. Knife
7. Cutting board
8. Plate for serving

FAQ

• Q: Can I use a non-dairy milk alternative?A: Absolutely; almond milk, soy milk, or any other non-dairy alternative you like can be used instead of milk.
• Q: How can I make the scrambled eggs fluffier?A: To make the eggs fluffier, you can beat very well the eggs and the milk before cooking and cook them very slowly over low heat, stirring gently.

• Q: Do I need to trim the asparagus before cooking?A: Yes, it’s best to snap off the tough ends of the asparagus before cutting it into 1-inch pieces.
• Q: Can I use frozen asparagus?A: Yes, if you’re using frozen asparagus, first thaw it and then dry it with a paper towel. Remove as much moisture as you can before you cook. That’s the way to use frozen asparagus.
• Q: Is the Parmesan cheese necessary?A: No, the Parmesan cheese is optional. You can replace it with nutritional yeast for a flavor that’s not at all nutty. Or you can leave it out and have a mostly missing-anything-that-makes-it-not-nice flavor.
• Q: How do I know when the eggs are done?A: The eggs are finished when they are barely set and remain a bit runny. They will keep on cooking a little bit more with the residual heat after you take them off the stove.
• Q: Can I add other vegetables to this recipe?A: Absolutely, you can include other vegetables like bell peppers, mushrooms, or spinach. Just make sure to cook them until tender before you add the eggs.

Scrambled Eggs With Asparagus Recipe Substitutions and Variations

Milk can be replaced by using almond milk, soy milk, or half-and-half.
Substitute for butter: Use olive oil, coconut oil, or margarine.
Asparagus can be substituted with spinach, bell peppers, or zucchini.
Parmesan cheese: Use feta cheese, cheddar cheese, or nutritional yeast.
Chives: Use green onions, parsley, or dill instead.

Pro Tips

1. Preheat the Pan Properly Before adding the asparagus, make sure the butter is fully melted and has a slight sizzling sound, indicating the pan is at the right temperature. This helps to sauté the asparagus evenly and prevents it from becoming soggy.

2. Use Fresh Asparagus Choose firm, bright green asparagus with closed tips. Fresh asparagus will enhance the flavor and texture of the dish, adding a pleasant crunch.

3. Control the Heat After adding the eggs, reduce the heat to low. Cooking scrambled eggs slowly over gentle heat ensures they remain soft and creamy, preventing them from becoming dry or rubbery.

4. Season Gradually Taste and adjust the seasoning as you cook. A pinch of salt and pepper can enhance the flavors, but be cautious not to make it too salty, especially if adding Parmesan.

5. Add Cheese Off the Heat To prevent the Parmesan from clumping or becoming too oily, fold it into the eggs gently after they’ve been removed from the heat. This allows the cheese to melt smoothly, incorporating its flavor without altering the texture of the eggs.