Asparagus with scrambled eggs

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 259, total fat 20 G., saturated fats 7 G., proteins 14 G., carbohydrates 8 G., fiber 3.5 G., cholesterol 295 mg, sodium 697 mg, sugar 4 G.

Instead of a sauce, serve baked asparagus with soft scrambled eggs. To make the eggs tender and creamy, mix the eggs with a little milk and fry them in butter over low heat, stirring constantly. It's crucial not to let the eggs set too much; they should resemble a thick sauce. Place the eggs directly on top of the baked asparagus and serve immediately. Perfect as an appetizer, a protein-rich, vegetable-filled breakfast, or a light dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg fresh asparagus, washed and tough ends trimmed
2 tbsp. l. olive oil
1 tsp sea salt + more to taste
6 eggs
3 tbsp. milk
2 tablespoons butter

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C.
Wash and trim the asparagus, snapping off one end at its natural cut point and trimming all the spears to a uniform size. Discard the trimmed ends. Place the asparagus on a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper.

Place the baking sheet in the preheated oven and roast for 15 minutes, until the asparagus tips are golden brown and beginning to crisp.
Crack the eggs into a small bowl. Add each egg to the bowl, stir in the milk, and season with salt and pepper.
Whisk in a figure-eight motion until the ingredients are completely combined. Melt the butter in a nonstick skillet over medium heat. Once melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Stir constantly until the eggs are set but still soft, about 15-20 minutes.
Heat the dish or plates in a preheated oven or microwave for 6-10 seconds. Place the baked asparagus on the heated plate and top with the scrambled eggs. Serve immediately and enjoy!

Categories:

recipe / Healthy eating / Low cholesterol / Calorie content of prepared meals / Spring dishes / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Claire Robinson

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