Asparagus And Eggs Recipes

SKILLET-BAKED EGGS AND ASPARAGUS

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.

SCRAMBLED EGGS WITH ASPARAGUS

Steps:

• Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
• Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
• Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
• Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.

SCRAMBLED EGGS OVER ASPARAGUS

Steps:

• 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!

SOFT HERB SCRAMBLED EGG WITH ASPARAGUS

Steps:

• Steam asparagus spears for 4-5 mins until tender.
• Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
• Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.

ASPARAGUS AND EGG SANDWICH

Steps:

• Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
• In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
• Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
• Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.

ASPARAGUS AND EGG BREAKFAST.

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!

ASPARAGUS WITH POACHED EGG

Steps:

• Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
• Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
• Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.

ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS

Steps:

• To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
• Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
• Bake in preheated oven for 30 minutes.

OVERNIGHT ASPARAGUS AND EGG BAKE

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

FRIED EGGS AND ASPARAGUS WITH PARMESAN

Steps:

• Set oven rack in upper third of oven, then preheat oven to 425°F.
• Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
• Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
• Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
• Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
• Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

ASPARAGUS WITH HAM AND EGGS

Steps:

• Break off tough ends of the asparagus and cook until tender, drain.
• Meanwhile chop the ham and egg finely.
• Put asparagus on a serving plate and garnish with the chopped ham and eggs.
• Serve with the melted butter in a jug on the side.

POACHED EGGS AND ASPARAGUS

Steps:

• Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
• Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
• Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

LINGUINE WITH ASPARAGUS AND EGG

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
• While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to a parchment-lined baking sheet.
• To serve, divide pasta among 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan, if desired.