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.
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.
- 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.
- whowantscake71 likes this
- 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!
- viavina answered: Asparagus synchronicity! Today I made a potato salad with asparagus, red onion, yogurt, egg, and kidney beans. Super good.
- xobreakfast posted this