ASPARAGUS AND EGG RECIPES RECIPES

Name: Skillet-Baked Eggs and Asparagus
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, more for drizzling; 3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces; 2 scallions, white and light green parts, thinly sliced; 8 large eggs; 6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2; 1/3 cup heavy cream; 2 tablespoons grated Parmesan; Salt; black pepper, to taste; Lemon wedges, for serving; Flaky sea salt for sprinkling

SKILLET-BAKED EGGS AND ASPARAGUS RECIPE - NYT COOKING

Skillet-Baked Eggs and Asparagus Recipe - NYT Cooking image

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair’s most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

Provided by Melissa Clark

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Steps:

Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Nutrition Facts : @context http//schema.org, Calories 261, UnsaturatedFatContent 9 grams, CarbohydrateContent 6 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 18 grams, SaturatedFatContent 9 grams, SodiumContent 521 milligrams, SugarContent 3 grams, TransFatContent 0 grams

ASPARAGUS AND EGG BREAKFAST. RECIPE - FOOD.COM

Asparagus and Egg Breakfast. Recipe - Food.com image

I love this for breakfast. Grandmother started this recipe. I place this in italian bread for a nice, heaty breakfast, or lunch. I have also had good results using either yellow zucchini or artichokes.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 omelet, 4 serving(s)

Number Of Ingredients 4

Ingredients

6 large eggs
1/2 lb asparagus
2 tablespoons olive oil
1 teaspoon salt

Steps:

In a medium bowl, whisk eggs until light and frothy.
Wash and cut asparagus into 1-inch pieces, discarding the ends.
Place asparagus in a saute pan, place enough water to almost cover them. Cover with lid and steam asparagus in a saute pan of boiling water until it is just tender. Do not over cook.
Drain water.
Add oil and saute alittle.
Add eggs.
Scramble/stir the mixture over medium heat until eggs reach desired consistency.
Enjoy!

Nutrition Facts : Calories 182.4, FatContent 14.3, SaturatedFatContent 3.3, CholesterolContent 317.2, SodiumContent 694.5, CarbohydrateContent 2.9, FiberContent 1.1, SugarContent 1.3, ProteinContent 10.8

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