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Nutrition Facts
Serving Size 1 (174g) Recipe makes 4 servings
Calories 148
Calories from Fat 98		(66%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 227mg		75%
Sodium 365mg		15%
Potassium 304mg		8%
Total Carbohydrate 4.9g		1%
	Dietary Fiber 2.4g	9%
	Sugars 2.5g
Protein 9.0g		17%
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Asparagus With Scrambled Eggs

Recipe #396212 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Eat Your Vegetables!
Oct 25, 2009

This recipe is from the vegetarian cookbook Mediterranean Harvest. The asparagus can also be steamed instead of boiled. The eggs may be doubled if you'd like.

SERVES 4 (change servings and units)

Ingredients

1 lb asparagus tips
2 tablespoons unsalted butter
4-8 large eggs
2 teaspoons milk
1/2 teaspoon salt
fresh ground pepper
1 tablespoon chives, snipped

Directions

1
Steam the asparagus over boiling water until tender, about 5 minutes. Rinse briefly with cold water and keep warm.
2
Melt the butter in a medium or large nonstick frying pan (depending on the number of eggs you are scrambling) over medium-low heat. Beat together the eggs, milk, salt, and pepper. When the butter is beginning to bubble, add the eggs. Cook slowly, stirring, until the eggs are just set but still creamy. Stir in the chives and remove from the heat.