David Tanis’s Asparagus Scrambled Eggs

So far on my spring to do list I have eating lots of asparagus, just like this, and wearing lots of sandals. How about you?

This scramble is, as it should be, more asparagus than egg. I sometimes leave out the garlic, but lately the Zuckerman Farms asparagus has been so sweet, it’s a nice to have it there.

p.s. Le bf wanted me to tell you that his new plates are not really paper. 

Asparagus Scrambled Eggs
(adapted from David Tanis via The Daily Meal)
Serves 2.

1 lb asparagus
2 TB butter
1 small garlic clove, minced
4 eggs, beaten
salt + pepper 

Snap off the tough bottoms and cut the asparagus into 1” lengths. Heat a large skillet over medium heat. Add one tablespoon of butter, then the asparagus and garlic. Cook just until done, about 2 minutes. Season with salt + pepper. 

Put the asparagus on hold on a plate. Add the other tablespoon of butter to the pan. Add a pinch of salt + pepper to the eggs, then pour them in. Stir gently until barely set. Fold in the asparagus. 

Divide between two plates and, weather permitting, eat outside.

  1. dwikey answered: Between Boyce’s rye crumble bars, finishing Blood, Bones, & Butter, and a vegan mac-n-cheese project, I’m planning for a productive spring.
  2. stayingpassionatelycurious answered: I’m still in awe of the sunshine and warmth! And watching my plants grow every day. Lots of fresh salads full of sage and scallions!
  3. brokenrice answered: For me, it’s skirts skirts skirts! And that’s funny about the paper plate thing… They really do look like the real deal!
  4. viavina answered: Asparagus synchronicity! Today I made a potato salad with asparagus, red onion, yogurt, egg, and kidney beans. Super good.
  5. xobreakfast posted this

xo breakfast