SCRAMBLED EGGS WITH ASPARAGUS
Provided by Food Network
Yield Serves 4
Number Of Ingredients 6
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.
ROASTED ASPARAGUS WITH SCRAMBLED EGGS
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
- While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.
HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS
Categories Cheese Egg Breakfast Brunch Sauté Asparagus Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
- Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.
ASPARAGUS SHRIMP LINGUINE
My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. -Ehnes Wannetta, Eagle Bend, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 444 calories, Fat 16g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 685mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 38g protein. Diabetic Exchanges
BELGIAN WHITE ASPARAGUS WITH SHRIMP AND SCRAMBLED EGGS
I try to avoid carbs as much as possible and this recipe is just about the best thing ever. It's low in fat, high in nutrition but it does fill you up. These directions are for one, so just multiply the ingredients for however many you need. You can also use this recipe as a starter.
Provided by Toujours Pur
Categories Vegetable
Time 40m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Fill a pot with enough water for the cleaned asparagus to be fully under. Add some salt. Place the pot on the stove and add the asparagus to the cold water. Turn on full heat and leave the asparagus in the water until it cooks.
- Peal the shrimp in the meantime and fry them with some butter in a pan. Season with plenty of salt, pepper en garlic. While they cook, go ahead and whisk your eggs in a bowl with some salt and pepper.
- When the shrimp are done, take them out and add some more butter to the pan. In this pan, make scrambled eggs. Making the eggs in the same pan will give them a great taste.
- When the water for the asparagus boils, turn off the heat but let the asparagus float in the water for about 5 minutes. To check if they are done, poke them with a fork, if the asparagus falls of before your fork leaves the water, they are done.
- Place asparagus on a plate, pile on the eggs and decorate with the shrimp. Use nice, green, fresh parsley for garnish.
Nutrition Facts : Calories 290.6, Fat 21.6, SaturatedFat 10.5, Cholesterol 455.4, Sodium 482.7, Carbohydrate 4.2, Fiber 1.7, Sugar 1.9, Protein 20.2
SCRAMBLED EGGS WITH SHRIMP
Provided by Mark Bittman
Categories breakfast, easy, quick, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
- Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
- Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
- When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
SCRAMBLED EGGS WITH CRAB AND ASPARAGUS TIPS
_**Editor's note:** The recipe below is excerpted from_ [Eggs](http://www.ecookbooks.com/products.html?affiliateID=16283&item=08244) by Michel Roux. _To read more about the book, [click here](/features/news/dailydish/041406)._ For optimum flavor, use the meat from a freshly cooked live crab.
Provided by Michel Roux
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Peel the asparagus stalks thinly with a vegetable peeler and cut off the tips leaving about 1 1/2-inch (4-cm) stalk attached to them. Cook in boiling salted water for 2 to 3 minutes; the asparagus should be firm but not crunchy. Refresh in cold water and keep at room temperature.
- Melt the butter in a heavy pan, add the beaten eggs, and scramble (click here for instuctions). Add the cream at the end of cooking and season with salt and pepper.
- Steam the crabmeat or shelled claws for 2 to 3 minutes to heat them, then add the asparagus and steam for another minute, until just hot.
- Divide the scrambled eggs between 4 plates. Place 2 crab claws or a pile of crabmeat in the center, arrange the asparagus tips around the crab, scatter with the chives, and serve at once.
SIMPLE SHRIMP SCRAMBLE
Steps:
- In a large skillet, saute the onion, green pepper and garlic in 1 tablespoon butter until tender. Stir in shrimp. Remove to a bowl and keep warm. , In the same skillet, melt remaining butter over medium heat. Add eggs; cook and stir until completely set. Stir in the shrimp mixture, salt and pepper. Sprinkle with cheese. , Remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.
Nutrition Facts : Calories 370 calories, Fat 27g fat (15g saturated fat), Cholesterol 547mg cholesterol, Sodium 758mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
PASTA WITH ASPARAGUS AND SCRAMBLED EGGS
This pasta dish leans heavily on the delicious flavor of asparagus and Parmesan cheese, while the eggs provide heft to the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain.
- Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta.
- In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper.
Nutrition Facts : Calories 559 g, Fat 20 g, Fiber 4 g, Protein 26 g, SaturatedFat 10 g
EGG-IN-A-HOLE WITH ASPARAGUS
What would you get if you crossed savory Parmesan French toast with egg-in-a-hole and served it beneath a pile of roasted asparagus? An easy, vegetable-focused brunch or light dinner that you can make on a single sheet pan. The key here is to use wide slices of bread large enough to hold two eggs each: Choose slices from the middle of the loaf. (If your bread slices are smaller, just use one egg in each.) Feel free to substitute other quick-roasting vegetables for the asparagus. Broccoli florets, halved cherry tomatoes or brussels sprouts, or sliced mushrooms will all work equally well. And if you want to double the recipe, use two sheet pans, arranging the bread on one and the asparagus on the other.
Provided by Melissa Clark
Categories breakfast, brunch, vegetables, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
- In a large, shallow dish, whisk together 1 egg, milk, 1/4 cup Parmesan, a large pinch of salt and pepper, and the remaining tablespoon melted butter. Add bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.
- Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut 2 (2 1/2-inch) holes in each slice of soaked bread, making 4 holes in total. Place the cut-out rounds alongside the bread slices on the pan.
- On the other side of the sheet pan, add the asparagus, half of the scallions (save the rest for garnish), thyme and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.
- Bake until bread is golden on top, 10 minutes. If the asparagus is tender and browned after 10 minutes, use tongs to transfer the stalks to a plate and tent with foil to keep warm. Thick asparagus may need more time, in which case leave it in the pan for the next step.
- Using a spatula, flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining 2 tablespoons Parmesan on top of eggs and bread.
- Return pan to the oven and bake until eggs are barely set, about 5 to 7 minutes. The yolks and even some of the whites should jiggle slightly. (Note that the eggs will continue to cook on the sheet pan once out of the oven, so if you like runny yolks, err on the side of early removal.) However, if the egg whites are still translucent, bake for another minute or two.
- To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with reserved scallions.
SOFT HERB SCRAMBLED EGG WITH ASPARAGUS
A luxurious breakfast for two...
Provided by Jane Hornby
Categories Breakfast, Brunch, Main course, Treat
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 21 grams protein, Sodium 1.58 milligram of sodium
BELGIAN WHITE ASPARAGUS WITH SHRIMP AND SCRAMBLED EGGS
I try to avoid carbs as much as possible and this recipe is just about the best thing ever. It's low in fat, high in nutrition but it does fill you up. These directions are for one, so just multiply the ingredients for however many you need. You can also use this recipe as a starter.
Provided by Toujours Pur
Categories Vegetable
Time 40m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Fill a pot with enough water for the cleaned asparagus to be fully under. Add some salt. Place the pot on the stove and add the asparagus to the cold water. Turn on full heat and leave the asparagus in the water until it cooks.
- Peal the shrimp in the meantime and fry them with some butter in a pan. Season with plenty of salt, pepper en garlic. While they cook, go ahead and whisk your eggs in a bowl with some salt and pepper.
- When the shrimp are done, take them out and add some more butter to the pan. In this pan, make scrambled eggs. Making the eggs in the same pan will give them a great taste.
- When the water for the asparagus boils, turn off the heat but let the asparagus float in the water for about 5 minutes. To check if they are done, poke them with a fork, if the asparagus falls of before your fork leaves the water, they are done.
- Place asparagus on a plate, pile on the eggs and decorate with the shrimp. Use nice, green, fresh parsley for garnish.
Nutrition Facts : Calories 290.6, Fat 21.6, SaturatedFat 10.5, Cholesterol 455.4, Sodium 482.7, Carbohydrate 4.2, Fiber 1.7, Sugar 1.9, Protein 20.2
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