November 11, 2017
Dairy, Eggs, Vegetables,
Appetizers, 5-Minute Prep, Quick Meals, Stove Top, Vegetarian, Heavy Cream, Kosher Dairy more
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"This was mentioned to be served as an appetizer but I think it will be great for breakfast or brunch.
Recipe source: cooking class"
Chop the asparagus and steam them; drain.
Heat up 2 tablespoons olive oil in a skillet and saute onion and garlic; add seasoning.
Beat eggs and add them to the skillet. Shake pan until they are set and add the cream.
Cook one or two minutes and add the asparagus and serve.
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