This weeks Food Network Chef’s Challenge hosted by I Blame My Mother is Claire Robinson. Claire hosts the show 5 called 5 ingredients fix. As you might guess using 5 ingredients or less in her recipes. How easy is that? I found her recipe for Scrambled eggs and Asparagus rather appealing, since I love both eggs and asparagus. And asparagus just happened to be on sale this week, perfect timing.
Verdict: Super yummy! Very simple and the flavors of each really shine through. The eggs were smooth and creamy, and the asparagus was crisp and perfectly cooked. I loved the combination of the two, and this would be great for supper as well as breakfast.
Ingredients: 1 1/2 pounds fresh asparagus, trimmed and cleaned, 2 tablespoons olive oil, 1 teaspoon sea salt, plus more for seasoning, Freshly ground black pepper, 6 eggs, 3 tablespoons milk, 2 tablespoons butter
First step clean the asparagus really well
then snap at its natural breaking point, discard the woody ends
and place on a towel to pat dry
Then on a rimmed baking pan spread out the asparagus
drizzle on the Olive Oil
and sprinkle on the salt
and freshly ground pepper
then toss a little to mix well
spread them back out and place in the oven at 425 for about 15 minutes.
Then in a large skillet over med-low heat melt 2 Tablespoons of butter
Next in a large bowl crack 6 eggs
add 3 T milk
salt (just eye ball it)
then whisk until fully completely blended.
Pour the eggs into the melted butter, and turn the heat down to low
stir with your spatula, keep the eggs moving
They will start to slowly cook
and remove them from the heat when they are still soft, about 15 minutes
Remove your asparagus from the oven, be sure to inspect the crispy spears
then place on a serving platter
pile your eggs on top.
Voila!! A great healthy meal!
Print This Recipe
Scrambled Eggs over Asparagus
1 1/2 pounds fresh asparagus, trimmed and cleaned
2 tablespoons olive oil
1 teaspoon sea salt, plus more for seasoning
Freshly ground black pepper
3 tablespoons milk
2 tablespoons butter
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!