Scrambled Eggs with Asparagus

By • July 25, 2009 • 6 Comments

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Serves 2

  • Course sea salt
  • 1/2 pound asparagus, trimmed
  • 2 tablespoons extra virgin olive oil
  • 4 eggs, lightly beaten
  • Zest of 1 lemon
  • Maldon sea salt or other flaky sea salt
  • Freshly ground black pepper
  1. Fill a large pan with water, season with salt and bring to a boil. Fill a large bowl with ice water. Drop the asparagus in the boiling water and cook until just tender, about 4 minutes, then lift out the spears and plunge them in the ice water. Once cool, dry the asparagus on tea towels. Slice thinly.
  2. Place a medium, nonstick saute pan over medium heat. Add the olive oil, followed by the eggs, lemon zest, asparagus, salt and pepper. Cook, using a wooden spoon to scrape the eggs from the sides and base of the pan, until the eggs reach desired doneness. Spoon onto plates, sprinkle with more olive oil and serve immediately.
Jump to Comments (6)

Tags: breakfast, Easy, lunch

Comments (6) Questions (0)

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over 2 years ago Jane Spaz

Scrambled eggs in olive oil and any fresh veggie is wonderful and become a staple of my effort to stop eating bread with my eggs - but turns out so delicious. with fresh veggies in the garden I've been using rainbow chard and zucchinni. I simply wash and cut into micro bowl, cover and nuke for 3 or 4 minutes in nothing more than the water I washed with. Drain. I don't pre-scramble eggs. heat oil in pan, add veggie and satue for a couple of minutes until nice and hot. Crack eggs right on top of veggies, alllow whites to start setting and slowly scramble right in pan. Easy clean up and so so good and healthy.

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over 5 years ago Mike G

This is a wonderful dish. When I make it I roast the asparagus with olive oil and salt and then spoon the soft scrambled eggs over them to serve.

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over 5 years ago witloof

I no longer beat my eggs when i scramble them. I break them into the pan as for fried eggs, then when they start to set, I break the yolks and gently stir them around with a flat wooden spoon. This way there's a lovely mix of yellow and white and there is no bowl to wash.

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over 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That's so funny because that's what I do now, too -- ever since going to Spain and discovering revueltos, which is their version of scrambled eggs, prepared much like you describe.

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over 5 years ago JenniferF

Made this for brunch. Served with good bread and a wonderful smoked cheese. Perfect.

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over 5 years ago KelseyTheNaptimeChef

Asparagus and eggs is one my favorite duos. I used to make asparagus "soldiers" with my soft boiled eggs when I was young. I can't wait to try this!