Slow-scrambled eggs over asparagus

Photo courtesy: Vegetarian Times

Once upon a time, when we didn't eat meat, we subscribed to Vegetarian Times. And we found many great recipes there. One of which we've been waiting, until asparagus was inexpensive, to share with you.

Starting with room temperature eggs and slow-scrambling them makes for creamier and more satisfying eggs than cooking them quickly over high heat does.

Paired with tender, spring asparagus, this makes an unexpectedly filling and fresh dinner or brunch.

Here's what you need and how you do it

2 bagels, cut horizontally into 2 or 3 slices

1 lb. asparagus, tough ends chopped off, stems peeled

4 Tablespoons unsalted butter or margarine

8 large eggs, room temperature, slightly beaten

Salt and black pepper to taste

1 Tablespoon red onion, minced

Melt some of the butter over very low heat in a nonstick pan or iron skillet. Add eggs and stir often for 15 to 20 minutes. Add slivers of remaining of butter occasionally. Season with salt and pepper.

Meanwhile, in another skillet, melt butter and stir fry asparagus spears until just fork tender (about five minutes).

Toast bagel disks in oven or toaster.

Arrange asparagus spears on plate, spoon eggs over the top and serve with toasted bagels.

For a printable version of this recipe, click here.

Comments

[Terry]

This sounds great!!! I do something like this, only I cut the asparagus up and put it into an omlet.

[Wynnster]

This sounds fabulous, but what do you do with the red onion?

[Chuck]

A perfect lite and delicious breakfast idea!

[Michele]

This sounds tasty. I'll give it a try.

[Susan]

So simple but looks amazing - hurray for cream free scrambled eggs!

[Suzanne]

I can't wait to try them, I eat a lot of scrambled eggs and like the idea of a creamier version.

[fahrrad]

Dies ist ein großer Ort. Ich möchte hier noch einmal.

[fahrrad]

Dies ist ein großer Ort. Ich möchte hier noch einmal.