Scrambled Eggs with Asparagus

This easy brunch dish is almost embarrassingly simple, but when fresh asparagus is abundant at the farmers’ market, we love to use it in every dish we can. That goes double when we can find tiny, slender stalks, sometimes known as “sprue asparagus,” that are most often found early in the season. And when the asparagus is partnered with fresh farm eggs—preferably pastured—this springtime brunch dish really shines.

 

Scrambled Eggs with Asparagus

 

Ingredients

 

• 2 bunches (about 1 lb./500 g) green asparagus, tough ends trimmed
• Fine sea salt and freshly ground pepper
• 2 Tbs. olive oil
• 6 eggs
• 2 garlic cloves, finely chopped

 

Directions

 

1. Separate the asparagus stalks from the tips and cut the stalks into 1-inch (2.5-cm) pieces.

 

2. In a heavy omelet pan or sauté pan, bring to a boil a little salted water and simmer the asparagus stalk pieces for 3 minutes. Add the tips and simmer for 1 minutes more. Drain the asparagus and set aside.

 

3. Pat the same pan dry and place over low heat, then add the olive oil.

 

4. Beat the eggs with a fork and season them with salt and pepper.

 

5. Stir-fry the parcooked asparagus for a few seconds, add the garlic and sauté briefly until lightly colored. Pour in the beaten egg and allow to cook for 20 seconds. Drag a wooden spoon through the egg and asparagus mixture a few times until the egg is just cooked but still creamy. Transfer to a serving dish and serve immediately. Serves 4.

 

 

 

 

Find more than 100 recipes for the simple, unassuming, and satisfying food of the Spanish countryside in Rustic Spanish by Paul Richardson.