Asparagus With Scrambled Eggs

Prep Time
Cook Time
Ready In

"Recipe source: Fresh from the Farmer's Garden cookbook"

Original recipe yields 2 servings


  • Serving Size: 1 (374.8 g)
  • Calories 419.2
  • Total Fat - 34.8 g
  • Saturated Fat - 15 g
  • Cholesterol - 467.7 mg
  • Sodium - 271.1 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 4.8 g
  • Sugars - 4.7 g
  • Protein - 19.5 g
  • Calcium - 130.9 mg
  • Iron - 6.8 mg
  • Vitamin C - 12.8 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to warm.

Step 2

Holding an asparagus in both hands, bending it and then it will break in half; repeat with all spears. Set the tender ends aside and discard the tough ends.

Step 3

In a bowl beat eggs and cream together with a fork.

Step 4

In a skillet over high heat add one inch of water and bring to a boil; add asparagus, keep all the tips pointed in the same direction and boil until tender (2-5 minutes); lift asparagus out with tongs and transfer to a clean dish towel to drain; pat dry; drain skillet; return asparagus to skillet and toss with 1 tablespoon butter and salt; keep tips pointed in the same direction. Transfer to a serving platter and put in oven to keep warm.

Step 5

In the top of a double boiler over simmering water melt remaining butter (1 T); add eggs and cook slowly, stirring constantly with a rubber spatula and scraping the sides of the pot oven. When eggs begin to thicken and set (3-5 minutes); season with salt and pepper. When they are set stir in chives and remove from heat.

Step 6

Spoon eggs over the middle of the asparagus spears and serve on warm plates.

Tips & Variations

  • Double boiler



I scaled back for one serve and my only issue was the amount of asparagus for one serve it was 8 ounces (225 grams) and at $29.00/kilo that worked out at $7.50 and as it was I just had 4 ounces and used 2 1/2 ounces grams) and it is so skinny that I eat it raw and the woody ends I steam for a minute and add to salads so I skipped the boiling stage and put strait into the frypan and sauted lightly for a couple of minutes so they remained crispy. For the eggs I don't have a double boiler and don't like using a bowl over hot water so I used a diffuser mat over the flame and at its lowest heat scrambled them and the end result was a delicious breakfast I thoroughly enjoyed though I missed being able to garnish with the chives but it is bucketing down rain here and I cannot get to the herb garden without getting drenched. Thank you ellie made for For Your Consideration tag game at FF&F.

review by:
(27 Jul 2021)