Home » BLOG » Scrambled Eggs over Asparagus

Scrambled Eggs over Asparagus

A few weeks ago I saw a simple recipe on Five Ingredient Fix. It hardly even seems like a recipe…roast asparagus, scramble eggs, combine. But the eggs are cooked differently than I’ve ever done before. Low and slow. It makes them super creamy…different than normal scrambled eggs. And they paired perfectly with the roasted asparagus. This was so simple and so yummy. Justin said the flavors went really well together. He said he wouldn’t want his eggs that way normally, but it worked well with the asparagus. Definitely a keeper recipe. Affordable, meatless and it even looks fancy. I served it with fresh baked maple pecan scones and grapes. I scaled the recipe down to 4 eggs + 2 Tbsp. milk for the two of us instead of 6/3.

Scrambled Eggs over Asparagus

1 1/2 pounds fresh asparagus, trimmed and cleaned
2 Tbsp. olive oil
1 tsp. sea salt, plus more for seasoning
Freshly ground black pepper
6 eggs
3 Tbsp. milk
2 Tbsp. butter (I didn’t add this)

Preheat your oven to 425 degrees F. Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus’ length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper. Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.

In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper. Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

One comment

  1. Sara says:

    This looks very good! I make my scrambled eggs that way whenever I make them, though. I don’t like the way they taste when they’re cooked fast over a higher heat. I like them nice a creamy and soft. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *