PASTA WITH ASPARAGUS AND SCRAMBLED EGGS
This pasta dish leans heavily on the delicious flavor of asparagus and Parmesan cheese, while the eggs provide heft to the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain.
- Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta.
- In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper.
Nutrition Facts : Calories 559 g, Fat 20 g, Fiber 4 g, Protein 26 g, SaturatedFat 10 g
SPANISH ASPARAGUS REVUELTO
In Spain, wild asparagus is very popular, and it's a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients - garlic, chorizo and bread crumbs - incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.
Provided by David Tanis
Categories breakfast, brunch, dinner, lunch, appetizer, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.
- Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
- Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 307 milligrams, Sugar 2 grams, TransFat 0 grams
ITALIAN EGG AND PASTA SCRAMBLE
Provided by Giada De Laurentiis
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
- Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
- Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
- Transfer the egg mixture to a serving bowl and serve.
Nutrition Facts :
ITALIAN EGG AND PASTA SCRAMBLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
- Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
- Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
- Transfer the egg mixture to a serving bowl and serve.
EASY BACON AND ASPARAGUS EGG CASSEROLE
This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
- In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
- Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
EASY PASTA WITH EGGS
This has been in our family for as long as I remember. It is truly "comfort" food to me! Easy recipe for those nights when you are too tired to cook a whole dinner, just add a salad or green veggie, and you have a nutritious meal!
Provided by shiple2
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook pasta to al dente, according to package directions.
- Drain well.
- Add butter to pan, and allow to melt.
- Return drained pasta and mix well with butter.
- In a separate bowl, beat eggs well.
- Add the eggs to pan, and mix well.
- Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
- Serve immediately.
- To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.
PASTA WITH ASPARAGUS
This is a great low-fat pasta dish. I serve it to company all the time. Serve with a fruit salad and French bread.
Provided by S. Butters
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta according to package instructions.
- Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
- Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 39.4 g, Cholesterol 8.8 mg, Fat 8.4 g, Fiber 5.7 g, Protein 15.5 g, SaturatedFat 2.3 g, Sodium 338.6 mg, Sugar 4.1 g
SCRAMBLED EGG PASTA
Provided by Victoria Granof
Categories Mixer Egg Pasta Kid-Friendly Quick & Easy Dinner Parmesan Bacon Pan-Fry Cookie Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. In a small bowl, beat together the eggs and cheese; set aside.
- 2. In a large skillet, fry the bacon and onion together until the meat is browned and crispy and the onion has begun to caramelize.
- 3. Add the pasta (if using cold day-old pasta, cook until it's just warmed through, about 1 minute).
- 4. Pour the egg-and-cheese mixture into the skillet and reduce heat to low. Stir continuously until the pasta is coated with the eggs and they have begun to solidify.
- 5. Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.
ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 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.
EGGS AND SPAGHETTI
This is a quick and easy dinner recipe for one. It doesn't sound too appetizing but actually, it's very good.
Provided by pkelley
Categories Side Dish
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
- Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 94.2 g, Cholesterol 433.1 mg, Fat 35.4 g, Fiber 6.8 g, Protein 29.1 g, SaturatedFat 18.3 g, Sodium 315.6 mg, Sugar 5.6 g
FETTUCCINE WITH ASPARAGUS, BEET GREEN PESTO, AND POACHED EGG
Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are following our $68 Dinner Story, reserve the beets for the Beet Risotto and 4 ounces of asparagus for the Frittata with Fennel-Spiced Pork and Asparagus .
Provided by Jill Santopietro
Categories Pasta Low Fat Vegetarian Kid-Friendly High Fiber Dinner Lunch Walnut Asparagus Beet Spring Summer Healthy Low Cholesterol Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
- Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
- Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30-60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
- Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
- Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
- Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30-60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
- Do Ahead
- Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
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
More about "pasta with asparagus and scrambled eggs food"
SCRAMBLED EGG AND ASPARAGUS ON TOAST (SCOTCH WOODCOCK)
From deliciousmagazine.co.uk
5/5 (3)Total Time 10 minsCategory Asparagus RecipesCalories 508 per serving
- Melt the butter in a small pan until it fizzes at the edges, then add the anchovies and cream. Take off the heat immediately and set aside to infuse for about 10 minutes. This allows the anchovies to dissolve in the butter without frying, which can make them bitter.
- Fold in the chopped parsley and some salt and pepper to taste. Serve over hot buttered toast, topped with the warm, slightly al dente asparagus spears (if using).
ASPARAGUS AND PARMESAN FETTUCCINE RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Dinner
- 1. With a vegetable peeler, peel the asparagus into thin strips (the spear tips will break off after a few peels, but just add them to the pile of strips).
- 2. Boil the pasta in salted water according to the packet directions. While the pasta is cooking, heat a frying pan large enough to hold all the pasta and asparagus over medium heat and add the oil. Fry the garlic and eschallot until fragrant, then add the asparagus, frying for about a minute until softened.
- 3. When the pasta is al dente, remove it with tongs and add directly to the frying pan with the asparagus. Add ¼ cup of the pasta water and about half of the parmesan, stirring well over medium heat until the pasta water, oil and parmesan combine to form a sauce.
- 4. If using, poach the eggs in the remaining pasta water by pouring out most of the water until about 3cm remains in the pot, then adding the eggs directly to the hot water on low heat and poaching until the whites are just set. Serve the pasta with a poached egg nestled in the centre of each plate. Top with a good grind of black pepper and the remaining parmesan.
ASPARAGUS WITH FRIED EGG AND PARMESAN CHEESE • STEAMY ...
From steamykitchen.com
Reviews 26Estimated Reading Time 2 minsServings 4
- In large frying pan, bring 1 inch of water with a large pinch of salt to boil. Lay asparagus in pan, cover with lid and cook for 2-4 minutes (depending on thickness of spears) on medium heat until just tender. Drain and plate asparagus on serving plate.
- Wipe frying pan clean. Heat the olive oil over medium heat . When hot, add egg(s) to pan and fry 2 minutes. Turn heat to low, cover pan and cook an additional 1-2 minutes until egg whites cooked through. Slide eggs on top of asparagus.
GARLIC SCAPE PESTO SCRAMBLED EGGS WITH ASPARAGUS AND ...
From closetcooking.com
Reviews 42Estimated Reading Time 5 minsServings 1Total Time 20 mins
PASTA WITH ASPARAGUS AND SCRAMBLED EGGS - EVERYDAY …
From youtube.com
Author Everyday FoodViews 54K
THE 10 MOST POPULAR PASTA RECIPES OF 2020 - BON APPéTIT
From bonappetit.com
Author Ali FrancisPublished 2020-12-22
- Pantry Pasta With Vegan Cream Sauce. Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary.
- Pasta With Brown Butter, Whole Lemon, and Parmesan. A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. A sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh.
- Spicy Baked Pasta With Cheddar and Broccoli Rabe. This baked pasta from Alison Roman reminds her of broccoli-cheddar soup, “a taste I enjoyed as a child and have been chasing for the better part of my adult life, but better and with lots of texture,” she says.
- Springy Ricotta Gnocchi With Peas and Herbs. If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts.
- Stovetop Mushroom Lasagna. This isn’t your classic beautifully layered lasagna—but it is a little more weeknight-friendly. Instead of boiling the noodles in one pot and making the sauce in another, you cook lasagna noodles directly in a mixture of milk, crème fraîche, water, and a little lemon zest, which thickens arounds the pasta as it bubbles away.
- Creamy Lemon Zucchini Pasta. With the help of the large holes on a box grater, zucchini transforms into a pile of soft shreds. Cook it down with olive oil, onion, and garlic and it becomes a creamy, caramelized mush that’s great spread on toast (like in the recipe this one was inspired by, Jennie Cook’s Zucchini Butter), stirred into scrambled eggs, or turned into pasta sauce with the assistance of cream and lemon juice.
- Vegetarian Carbonara. Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara.
- Spaghetti al Limone With Asparagus. Evan Funke, chef-owner of L.A.’ s pasta temple, Felix Trattoria, believes that pasta sauce should celebrate the craftsmanship of pasta rather than try to steal the spotlight.
- Classic Carbonara. We took a deep dive into traditional carbonara, tracing it back to its roots as a peasant dish made with pantry ingredients, and re-considered every factor.
- Spiced Lamb and Dill Yogurt Pasta. You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.
SCAMPI PASTA WITH ASPARAGUS AND WALNUTS | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1 cup of the cooking water. Cool the pasta under running cold water, drain, and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the garlic and walnuts. Reduce the heat to low. Cook, stirring, until the garlic is golden, about 5 to 10 minutes.
- Increase the heat to medium. Add the dulse, parsley, and asparagus. Cook, stirring, until the asparagus is partially cooked, about 3 minutes. Stir in 1/2 cup of the reserved pasta cooking water and continue to cook until the asparagus is crisp-tender, another 2 minutes. Stir in 2 tablespoons of lemon juice, the reserved pasta, and the other 1/2 cup of reserved pasta cooking water. Cook, stirring, until the pasta is heated through and the sauce has thickened. Season to taste with salt, plenty of black pepper, and the rest of the lemon juice, if needed. Serve hot.
- 3. Increase the heat to medium. Add the dulse, parsley, and asparagus. Cook, stirring, until the asparagus is partially cooked, about 3 minutes. Stir in 1/2 cup of the reserved pasta cooking water and continue to cook until the asparagus is crisp-tender, another 2 minutes. Stir in 2 tablespoons of lemon juice, the reserved pasta, and the other 1/2 cup of reserved pasta cooking water. Cook, stirring, until the pasta is heated through and the sauce has thickened. Season to taste with salt, plenty of black pepper, and the rest of the lemon juice, if needed. Serve hot.
SOFT-SCRAMBLED EGGS WITH ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 15 minsServings 12Calories 146 per serving
- Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add eggs and asparagus to pan. Reduce heat to medium-low. Cook 8 minutes or until eggs are soft and begin to set, stirring frequently. Stir in parsley; drizzle with remaining 1 tablespoon oil.
SCRAMBLED EGGS WITH ASPARAGUS AND PARMA HAM | DELICIOUS ...
From deliciousmagazine.co.uk
5/5 (3)Total Time 30 minsCategory Toastie RecipesCalories 659 per serving
- Preheat the oven to 200C/fan 180C/gas 6. Put the asparagus on a sheet of foil. Dot with butter, season and drizzle with oil. Add the zest and juice of half a lemon. Bring the sides of the foil up to meet each other, then seal to make a parcel. Roast for 15 minutes until tender.
- Meanwhile drizzle the bread with oil, then toast both sides under a hot grill (you could toast them on a hot griddle if you don’t have a separate grill). Mix the eggs together with the cream and season well, then heat 1 tbsp oil in a large pan and fry the ham until crisp. Remove, set aside and add a knob of butter to the pan. When it begins to foam, pour in the egg and cream mixture and cook, stirring gently to scramble, until just set.
- Spoon the creamy scrambled eggs over the toasted sourdough. Top with the buttery roast asparagus spears and finish with the crispy ham.
SCRAMBLED EGGS WITH ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 146 per servingServings 4-6
- In a deep, 10- to 12-inch nonstick frying pan over high heat, bring about 1 inch of water to a boil. Meanwhile, snap tough stem ends off asparagus and discard. Cut 2 to 3 inches off the top of each asparagus spear, then cut remaining stems diagonally into 1-inch lengths. Add asparagus to boiling water and cook until barely tender when pierced, 2 to 3 minutes. Drain. Separate tips from stem pieces.
- Beat egg substitute, 1/4 teaspoon garlic salt, and basil to blend. Set pan over medium heat. When hot, add butter and swirl to coat pan. Add egg mixture. Sprinkle with neufchatel cheese cubes.
- As egg mixture sets, use a wide spatula to push cooked eggs aside and let uncooked liquid flow to pan bottom. While egg mixture is still semiliquid, add asparagus stem pieces, mozzarella, and parmesan. Continue to push mixture from pan bottom with spatula until softly set, about 5 minutes total. Transfer to a platter or plates. Add garlic salt and pepper to taste. Garnish with asparagus tips.
SCRAMBLED EGGS WITH ASPARAGUS ... - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (8)Category BreakfastCuisine ItalianTotal Time 25 mins
- Trim any woody ends from the asparagus and split them lengthways so they are thinner. Whisk the eggs with the oregano and a pinch of salt and pepper.
- Heat the olive oil in a wide frying pan and fry the whole garlic clove and salami strips, stirring occasionally, for 3-4 minutes until the salami is crispy. Set aside with a slotted spoon, discarding the garlic. Add the asparagus to the pan with a good splash of water and cook over a medium heat, stirring from time to time, for 5 minutes or until tender.
- Once floppy and cooked, add the eggs and most of the salami. Continue stirring over a low heat until the egg is cooked to your liking and then serve at once, garnished with the reserved salami.
SCRAMBLED EGG & ASPARAGUS TACOS - A COUPLE COOKS
From acouplecooks.com
4.6/5 (5)Category Main DishCuisine AmericanTotal Time 30 mins
- Wash the asparagus and chop it into 1-½ inch pieces. In a dry skillet over medium-high heat, cook the asparagus, stirring occasionally. After 3 minutes, add ¼ cup water and cook for another 3 to 4 minutes. Taste a piece, and continue to cook until the thickest pieces are tender. Optional: prepare a bowl of ice cold water, and place the cooked asparagus in the ice water for 1 minute (this keeps the asparagus bright green, helpful when preparing in advance).
- Chop the chives. Mix the chives with the Greek yogurt and a scant ½ teaspoon kosher salt. Add small amounts of water (up to 4 tablespoons) until a creamy consistency is reached.
- Drain the ricotta cheese of any excess liquid. In a medium bowl, crack the eggs and whisk them together until well-beaten. Add 1/2 teaspoon kosher salt and plenty of fresh ground black pepper.
- In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter, the pour in the eggs. Keep the heat on medium low. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds; turn off the heat just before they are fully hardened. Add dabs of ricotta cheese and a few pinches of kosher salt. Mix in the cheese roughly while the heat is off, then remove the eggs to a bowl to avoid overcooking.
SCRAMBLED PASTA RECIPE - REAL SIMPLE
From realsimple.com
5/5 (103)Total Time 15 minsServings 4Calories 342 per serving
- Meanwhile, heat the oil in a skillet over medium heat. Sauté the green pepper, scallions, and crushed red pepper (if desired) until tender but not brown, 3 to 4 minutes.
- In a medium bowl, whisk the eggs with the Parmesan and salt; add them to the skillet with the spaghetti and basil. Toss gently over heat until eggs are set.
SCRAMBLED EGG BRUSCHETTA - FRAMED COOKS
From framedcooks.com
Reviews 7Category AppetizerCuisine AmericanTotal Time 25 mins
- Brush bread slices with a little olive oil and sprinkle with salt and pepper. Toast until golden brown.
- Assemble as follows: A spoonful of scrambled egg, topped with one asparagus spear and wrapped in one slice prosciutto.
20 BEST EGG RECIPES - AHEAD OF THYME
From aheadofthyme.com
Cuisine AmericanTotal Time 35 minsCategory BrunchCalories 245 per serving
15+ 30-MINUTE DINNER RECIPES WITH ASPARAGUS | EATINGWELL
From eatingwell.com
Author Eatingwell
SCRAMBLED EGGS WITH ASPARAGUS AND PRAWNS (REVUELTO DE ...
From thehappyfoodie.co.uk
Cuisine SpanishCategory Dinner, Main CourseServings 4
SCRAMBLED EGGS WITH ASPARAGUS | THE ART OF EATING MAGAZINE
From artofeating.com
Estimated Reading Time 2 mins
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From foodnetwork.co.uk
Cuisine ItalianCategory Lunch, BrunchServings 4
HOW TO COOK ASPARAGUS AND OTHER TRICKY FOODS
From firstforwomen.com
Estimated Reading Time 7 mins
SCRAMBLED EGGS WITH ASPARAGUS AND CHORIZO - FOOD24
From food24.com
Cuisine Cooking MethodCategory Cooking MethodServings 6Total Time 35 mins
SCRAMBLED EGGS WITH RAMPS, ASPARAGUS AND MOREL MUSHROOMS ...
From closetcooking.com
Reviews 54Estimated Reading Time 6 minsServings 2Total Time 13 mins
SCRAMBLED EGGS WITH ASPARAGUS - SICILIANS CREATIVE IN THE ...
From sicilianicreativiincucina.it
5/5 (1)Category AntipastiServings 4Total Time 40 mins
THE BEST ASPARAGUS RECIPES TO MAKE AT THE FIRST ... - SAVEUR
From saveur.com
THE BEST METHOD FOR COOKING ASPARAGUS - CULLY'S KITCHEN
From cullyskitchen.com
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From camilleetvanille.wordpress.com
PASTA WITH ASPARAGUS AND SCRAMBLED EGGS RECIPE | EAT YOUR ...
From eatyourbooks.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
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From foodnetwork.ca
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From lidiasitaly.com
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From simplyrecipes.com
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From saveur.com
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From sicilianicreativiincucina.it
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