ROASTED ASPARAGUS WITH SCRAMBLED EGGS
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
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.
SCRAMBLED EGGS OVER ASPARAGUS
Steps:
- Preheat your oven to 425 degrees F.
- Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
- Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
- In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
- Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
- Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!
Nutrition Facts : Calories 259 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 295 milligrams, Sodium 697 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 14 grams, Sugar 4 grams
SCRAMBLED EGGS WITH ASPARAGUS
Provided by Food Network
Yield Serves 4
Number Of Ingredients 6
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.
BELGIAN WHITE ASPARAGUS WITH SHRIMP AND SCRAMBLED EGGS
I try to avoid carbs as much as possible and this recipe is just about the best thing ever. It's low in fat, high in nutrition but it does fill you up. These directions are for one, so just multiply the ingredients for however many you need. You can also use this recipe as a starter.
Provided by Toujours Pur
Categories Vegetable
Time 40m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Fill a pot with enough water for the cleaned asparagus to be fully under. Add some salt. Place the pot on the stove and add the asparagus to the cold water. Turn on full heat and leave the asparagus in the water until it cooks.
- Peal the shrimp in the meantime and fry them with some butter in a pan. Season with plenty of salt, pepper en garlic. While they cook, go ahead and whisk your eggs in a bowl with some salt and pepper.
- When the shrimp are done, take them out and add some more butter to the pan. In this pan, make scrambled eggs. Making the eggs in the same pan will give them a great taste.
- When the water for the asparagus boils, turn off the heat but let the asparagus float in the water for about 5 minutes. To check if they are done, poke them with a fork, if the asparagus falls of before your fork leaves the water, they are done.
- Place asparagus on a plate, pile on the eggs and decorate with the shrimp. Use nice, green, fresh parsley for garnish.
Nutrition Facts : Calories 290.6, Fat 21.6, SaturatedFat 10.5, Cholesterol 455.4, Sodium 482.7, Carbohydrate 4.2, Fiber 1.7, Sugar 1.9, Protein 20.2
SOFT HERB SCRAMBLED EGG WITH ASPARAGUS
A luxurious breakfast for two...
Provided by Jane Hornby
Categories Breakfast, Brunch, Main course, Treat
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 21 grams protein, Sodium 1.58 milligram of sodium
SCRAMBLED EGGS AND APSPARAGUS
A nice combination of three cheeses and tender asparagus. Great for a especial day's breakfast. From Sunset magazine by Valerie K. Weyand slightly modified.
Provided by Mami J
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring one inch of water to a boil in a large saucepan. Meanwhile cut asparagus into one inch pieces. Add asparagus to boiling water and cook until barely tender, 2-3 minutes. Drain and set aside. Beat egg substitute, salt and pepper to taste and the basil until well blended.Heat a large non stick skillet. Add butter and spread to cover skillet. Add the egg substitute; sprinkle with the neufchatel cheese. As the egg sets, use a large spatula to softly scramble eggs. When eggs are still a little runny, add the asparagus, the mozzarella and parmesan. Keep on scrambling eggs until set to your taste. Serve garnished with more basil, if desired.
Nutrition Facts : Calories 271, Fat 16.2, SaturatedFat 8.2, Cholesterol 39.7, Sodium 503.1, Carbohydrate 6.8, Fiber 2.3, Sugar 2.5, Protein 25.2
ASPARAGUS WITH SCRAMBLED EGGS
This recipe is from the vegetarian cookbook Mediterranean Harvest. The asparagus can also be steamed instead of boiled. The eggs may be doubled if you'd like.
Provided by Eat Your Vegetables
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 149, Fat 11, SaturatedFat 5.3, Cholesterol 227.1, Sodium 365, Carbohydrate 4.9, Fiber 2.4, Sugar 2.5, Protein 9
SPANISH SCRAMBLED EGGS WITH PIMENTON AND ASPARAGUS
Huevos Revueltos Con Esparragos - this traditional Spanish recipe is usually made with wild asparagus - but very tiny sprues will work equally well. This delicious and very indulgent light supper dish will feed four people with side dishes and crusty bread, or two greedy people! It is also excellent served as a Tapas dish - make sure there is lots of bread to scoop it up with!
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this.
- Cut the asparagus into 1" lengths - setting aside the tips.
- Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes.
- Drain carefully - the asparagus should be just tender but not too soft.
- Beat the eggs with the spices and seasonings.
- Warm the olive oil with the butter in a large roomy pan - over a moderate heat.
- When the butter has melted and the oil is sizzling, add the beaten eggs.
- Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a further 1 - 2 minutes, until the eggs are just set.
- Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo.
Nutrition Facts : Calories 388.1, Fat 30.5, SaturatedFat 12.2, Cholesterol 495.5, Sodium 284.1, Carbohydrate 10.2, Fiber 5.1, Sugar 4.8, Protein 20.9
BELGIUM BUTTER CRUMBED ASPARAGUS EGGS FOR TWO
It is something of a timing feat for one cook to have the asparagus hot and crisp, the crumbs golden, and the Eggs Mollet all done at the proper time, so a shift from mollet to hard cooked eggs is perfectly in order if you wish.
Provided by Olha7397
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy frying pan over medium heat, sauté crumbs in butter until they are crisp and deep golden and butter is slightly browned.
- Meantime, cook asparagus in gently boiling salted water until just tender crisp; drain well.
- Arrange asparagus on two warm serving plates. Top each serving with 2 eggs mollet. Season asparagus and eggs with salt.
- Pour bubbling crumbs over top. Sprinkle with parsley and chives. Garnish with lemon wedges. Pass pepper grinder. Makes 2 supper servings.
- EGGS MOLLET: Have 4 eggs at room temperature. In a saucepan, bring to a rapid boil enough water to cover the eggs. Place each egg on a spoon and lower it into the water. Reduce heat until water barely simmers, and cook eggs for exactly 6 minutes. Drain immediately and plunge into cold water. Peel and cut in half lengthwise.
- Home Cooking Around The World.
Nutrition Facts : Calories 943.6, Fat 60.7, SaturatedFat 33.4, Cholesterol 545, Sodium 1068.1, Carbohydrate 72.6, Fiber 10.9, Sugar 12.3, Protein 31.5
SIMPLE SHRIMP SCRAMBLE
Steps:
- In a large skillet, saute the onion, green pepper and garlic in 1 tablespoon butter until tender. Stir in shrimp. Remove to a bowl and keep warm. , In the same skillet, melt remaining butter over medium heat. Add eggs; cook and stir until completely set. Stir in the shrimp mixture, salt and pepper. Sprinkle with cheese. , Remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.
Nutrition Facts : Calories 370 calories, Fat 27g fat (15g saturated fat), Cholesterol 547mg cholesterol, Sodium 758mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
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