Friday, April 10, 2009
Scrambled Eggs ... with Asparagus
I love asparagus - whether raw in salads, sauteed, roasted or grilled. It's such a versatile vegetable, filled with so much nutrition and flavor. When preparing asparagus, be sure to bend the asparagus stalk from the base about 2 inches from the end until it snaps to separate the woody stalks from the stem and Voila! it's ready to use! Here's a simple recipe I hope you like.
ASPARAGUS AND SCRAMBLED EGGS
1 pound pencil-thin asparagus
6 sliced green onions
2 tablespoons olive oil
1/2 tsp. red pepper flakes (optional)
Salt and freshly ground black pepper
Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 1-1/2 to 2 inch lengths. In a heavy skillet, saute the asparagus spears and green onions in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium heat, stirring occasionally, until asparagus is tender but still firm, about 5 minutes.
Beat the eggs lightly in a bowl, with salt and pepper and red pepper flakes. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes or less, depending on the texture desired, and serve immediately.