Asparagus And Parmesan Scrambled Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED ASPARAGUS WITH SCRAMBLED EGGS



Roasted Asparagus with Scrambled Eggs image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

3/4 pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter, divided
2 to 4 slices 7-grain bread

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.

ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO



Asparagus Frittata With Burrata and Herb Pesto image

Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.

Provided by David Tanis

Categories     breakfast, brunch, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 small bunch medium asparagus, tough bottoms removed
1/2 cup extra-virgin olive oil
1 cup basil leaves, plus a few small basil leaves for garnish
1 cup flat-leaf parsley leaves
Salt and pepper
2 tablespoons unsalted butter
8 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 ball of fresh burrata, about 1/2 pound, at room temperature

Steps:

  • Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
  • In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
  • Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
  • Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
  • Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
  • Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams

FRIED EGGS AND ASPARAGUS WITH PARMESAN



Fried Eggs and Asparagus with Parmesan image

Categories     Cheese     Egg     Brunch     Bake     Quick & Easy     Lunch     Casserole/Gratin     Parmesan     Asparagus     Spring     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 (main course) servings

Number Of Ingredients 4

1 1/2 pound medium asparagus, trimmed and, if desired, peeled
2 1/2 tablespoons unsalted butter
2/3 cup freshly grated Parmigiano-Reggiano (2 oz)
4 large eggs

Steps:

  • Set oven rack in upper third of oven, then preheat oven to 425°F.
  • Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
  • Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
  • Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
  • Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
  • Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

PASTA WITH ASPARAGUS AND SCRAMBLED EGGS



Pasta with Asparagus and Scrambled Eggs image

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

Coarse salt and ground pepper
3/4 pound spaghetti
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 tablespoons unsalted butter
2 ounces Parmesan, grated (1/2 cup), plus more for serving
5 large eggs, lightly beaten
1/4 cup part-skim ricotta

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

SCRAMBLED EGGS OVER ASPARAGUS



Scrambled Eggs over Asparagus image

Provided by Claire Robinson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds fresh asparagus, trimmed and cleaned
2 tablespoons olive oil
1 teaspoon sea salt, plus more for seasoning
Freshly ground black pepper
6 eggs
3 tablespoons milk
2 tablespoons butter

Steps:

  • Preheat your oven to 425 degrees F.
  • Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
  • Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
  • In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
  • Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
  • Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!

Nutrition Facts : Calories 259 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 295 milligrams, Sodium 697 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 14 grams, Sugar 4 grams

PARMESAN EGGS



Parmesan Eggs image

Take your morning eggs to the next level by nestling them in a crispy halo of Parmesan. The eggs will cook nicely while the cheese becomes an irresistibly lacy cracker, what Italians call a "frico" or cheese crisp. These eggs are lovely eaten by themselves but even better when served on top of avocado toast, in a breakfast sandwich or perhaps on top of a bed of arugula--the possibilities are endlessly delicious!

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 3

1/2 cup shredded Parmesan (about 1.5 ounces; see Cook's Note)
2 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
  • Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.

SCRAMBLED EGGS WITH ASPARAGUS



Scrambled Eggs with Asparagus image

Provided by Food Network

Yield Serves 4

Number Of Ingredients 6

3/4 pound thin asparagus, rinsed, woody ends removed
3 tablespoons unsalted imported or organic butter
12 large eggs, lightly beaten
1/4 to 1/2 cup heavy cream (preferably organic)
3 tablespoons finely chopped chives
Salt and freshly ground pepper

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.

SOFT HERB SCRAMBLED EGG WITH ASPARAGUS



Soft herb scrambled egg with asparagus image

A luxurious breakfast for two...

Provided by Jane Hornby

Categories     Breakfast, Brunch, Main course, Treat

Time 15m

Number Of Ingredients 6

4 eggs
100g asparagus spear
a knob of butter
small handful of chopped tarragon or chervil
slices of ciabatta , warmed, to serve
parmesan , freshly-shaved

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

ROASTED ASPARAGUS WITH SCRAMBLED EGGS



Roasted Asparagus With Scrambled Eggs image

Make and share this Roasted Asparagus With Scrambled Eggs recipe from Food.com.

Provided by MsPia

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs fresh asparagus
olive oil
1 1/4 teaspoons kosher salt, plus extra
kosher salt, for sprinkling
fresh ground black pepper
1/2 cup parmesan cheese, freshly grated
16 extra-large eggs
1 1/4 cups half-and-half
4 tablespoons unsalted butter (1/2 stick)

Steps:

  • Preheat the oven to 400 degrees.
  • 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 cheese 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, salt, and pepper to taste.
  • Melt 2 tablespoons 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 2 more tablespoons of butter, and stir until it melts.
  • Check for salt and pepper and serve with the roasted asparagus.

Nutrition Facts : Calories 427, Fat 31.4, SaturatedFat 14.8, Cholesterol 700.6, Sodium 732, Carbohydrate 9.6, Fiber 3.2, Sugar 4.2, Protein 27.6

SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS



Scrambled Eggs with Ramps, Morels, and Asparagus image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mushroom     Brunch     Vegetarian     Low Cal     High Fiber     Father's Day     Asparagus     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 5

1 tablespoon butter
1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)
4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)
1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)
4 large eggs, beaten to blend

Steps:

  • Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

More about "asparagus and parmesan scrambled eggs recipes"

PARMESAN ASPARAGUS WITH POACHED EGGS RECIPE
parmesan-asparagus-with-poached-eggs image
Web 2013-12-06 Arrange the asparagus in 4 individual shallow baking dishes. Brush with the butter and season with salt and pepper. Sprinkle with the …
From foodandwine.com
5/5
Total Time 30 mins
  • Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling salted water until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a paper towel–lined plate and pat dry; reserve the liquid in the skillet. Arrange the asparagus in 4 individual shallow baking dishes. Brush with the butter and season with salt and pepper. Sprinkle with the cheese and broil 6 inches from the heat until golden, about 1 minute.
  • Add the vinegar to the asparagus blanching liquid and return to a simmer. Crack the eggs into the simmering water, leaving plenty of space between them, and poach until the whites are set but the yolks are runny, about 3 minutes. Using a slotted spoon, carefully remove each egg from the water, blot thoroughly dry with a paper towel and set on the asparagus. Serve with toast.
See details


BAKED ASPARAGUS WITH EGGS AND PARMESAN - LORD BYRON'S …
baked-asparagus-with-eggs-and-parmesan-lord-byrons image
Web 2019-05-29 Season with the remaining 1/2 teaspoon of salt. Crack two eggs into each baking dish, being extra careful not to break the yolks. …
From lordbyronskitchen.com
4.4/5 (9)
Total Time 24 mins
Category Appetizer, Main Course, Side Dish
Calories 286 per serving
  • Preheat oven to 400 degrees. Place three baking dishes on a baking sheet and add one teaspoon of olive oil to each dish. Use a pastry brush to spread the olive oil around the inside of the baking dishes. Set aside.
  • Bring a small pot of water to a hard boil Add a dash of salt and then add the chopped asparagus. Stir. When the water returns to a boil, remove from heat. Drain the asparagus and transfer to a large bowl of cold water. (This will stop the cooking process and save your asparagus from wilting.)
  • Drain the cold water well from the asparagus. Distribute the asparagus among the three prepared baking dishes. Top the center of each baking dish with a teaspoon of butter.
See details


SYDNEY MARKETS - ASPARAGUS & PARMESAN SCRAMBLED …
sydney-markets-asparagus-parmesan-scrambled image
Web Roast for 10 minutes or until tender. Step 2 Meanwhile, whisk eggs, milk and parmesan in a bowl. Season with salt and pepper. Set aside. Step 3 Heat 1 tbs butter and the oil in a large non-stick frying pan over medium …
From sydneymarkets.com.au
See details


WILD ASPARAGUS WITH SCRAMBLED EGGS - EASY RECIPES
Web 2022-11-11 Gallery Wild Asparagus with Scrambled Eggs Recipe Summary active: 25 mins total: 25 mins Servings: 4 Nutrition Profile: Low-Calorie Low Carbohydrate Dairy …
From easyrecipes.co.za
See details


EAT LIKE THE FRENCH – ASPARAGUS AND EGG – EASY RECIPES
Web 2022-12-08 Roast until tender and lightly browned, 8 to 10 minutes (10 to 12 minute if your asparagus is thick). Remove from the oven and drizzle with lemon juice and Parmesan. …
From easyrecipes.co.za
See details


ROASTED ASPARAGUS & SCRAMBLED EGGS RECIPE - EASY RECIPES
Web 2022-11-08 1 pound, asparagus; olive oil; Salt and freshly ground pepper; 6 eggs; 1/4 cup freshly grated Parmesan cheese; 1 tablespoon butter; Instructions: Preheat the oven to …
From easyrecipes.co.za
See details


10+ GUT-HEALTHY ONE-POT DINNER RECIPES | EATINGWELL
Web 2022-12-10 Make dinner tonight easy by trying one of these one-pot recipes. With ingredients like asparagus, onions, beans and legumes, these dishes are packed with …
From eatingwell.com
See details


ASPARAGUS RECIPES WITH EGGS RECIPES ALL YOU NEED IS FOOD
Web Steps: Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring …
From stevehacks.com
See details


SCRAMBLED EGGS WITH ASPARAGUS RECIPE -SUNSET MAGAZINE
Web Add asparagus to boiling water and cook until barely tender when pierced, 2 to 3 minutes. Drain. Separate tips from stem pieces. 2. Beat egg substitute, 1/4 teaspoon garlic salt, …
From sunset.com
See details


SCRAMBLED EGGS WITH ASPARAGUS, PROSCIUTTO, AND PARMESAN
Web Get FREE ACCESS to every recipe and rating from this season of our TV show. ... Scrambled Eggs with Asparagus, Prosciutto, and Parmesan. SERVES 4 to 6. …
From americastestkitchen.com
See details


SCRAMBLED EGGS WITH ASPARAGUS - EASY RECIPES
Web 2022-11-03 Checking if the site connection is secure food52.com needs to review the security of your connection before proceeding.
From easyrecipes.co.za
See details


SCRAMBLED EGGS WITH ASPARAGUS, PROSCIUTTO, AND PARMESAN RECIPE
Web Save this Scrambled eggs with asparagus, prosciutto, and Parmesan recipe and more from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most …
From eatyourbooks.com
See details


SCRAMBLED EGGS WITH ASPARAGUS, PROSCIUTTO, AND PARMESAN
Web To keep our scrambled egg recipe light and fluffy while adding hearty ingredients such as sausage, cheese, and vegetables, we had to eliminate as much of the added moisture as …
From americastestkitchen.com
See details


SALMON SCRAMBLED EGGS WITH CRUSTED-PARMESAN ASPARAGUS
Web 2017-04-14 Instructions. For the asparagus: preheat oven to 425°F (210°C) and line a baking tray with parchment paper. Place flour in a shallow dish. Season with 1/2 …
From delscookingtwist.com
See details


SCRAMBLED EGGS AND ASPARAGUS - LIDIA
Web Beat the eggs lightly in a bowl with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes or less, depending on the …
From lidiasitaly.com
See details


ARTICHOKE AND ASPARAGUS RECIPES - SUPERCOOK.COM
Web browse 180 artichoke and asparagus recipes collected from the top recipe websites in the world. ... Ingredients: artichoke, asparagus, parmesan, lemon, cherry tomato, honey, …
From supercook.com
See details


SCRAMBLED EGGS WITH ASPARAGUS, PROSCIUTTO, AND PARMESAN RECIPE
Web Save this Scrambled eggs with asparagus, prosciutto, and Parmesan recipe and more from Test Kitchen Favorites: The 2007 Companion Cookbook To The Hit TV Show to …
From eatyourbooks.com
See details


Related Search