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Add a photoSuper simple for Springtime, asparagus and eggs. I use their recipe for Sundried Tomato Aioli with this, a perfect accompaniment. (Recipe in my recipe box)
Servings: 3
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Ingredients
- 1/2 lb asparagus, trimmed
- 1/2 T butter
- 1/2 T Olive Oil
- 1 tsp fresh tarragon, chopped
- 1 tsp fresh parsley, chopped
- 6 eggs, beaten
Directions
- Slice the asparagus at a sharp angle in 1" pieces and blanch for one minute in boiling water. Drain, cool underrunning water and drain completely.
- Heat butter and oil in nonsticl skillet over medium heatuntil butter starts to foam.
- Add asparagus, a pinch of salt and a grind of pepper and saute for 1 minute.
- Add herbs and saute 30 seconds
- Pour the eggs over the asparagus, gently folding and stirring with a heatproof spatula until large curds form. Distribute asparagus evenly through the eggs.
- When eggs are nearly perfect consistency, remove pan from heat. eggs will continue to cook off heat.
- Divide eggs among plates and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 3 servings | |
| Calories 147 | |
| Calories from Fat 92 | 63% |
| Total Fat 10.2g | 13% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 374mg | 125% |
| Sodium 129mg | 5% |
| Potassium 207mg | 6% |
| Total Carbs 2.36g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.43g | 1% |
| Protein 12.02g | 19% |
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