This weeks Food Network Chef’s Challenge hosted by I Blame My Mother is Claire Robinson. Claire hosts the show 5 called 5 ingredients fix. As you might guess using 5 ingredients or less in her recipes. How easy is that? I found her recipe for Scrambled eggs and Asparagus rather appealing, since I love both eggs and asparagus. And asparagus just happened to be on sale this week, perfect timing.
Verdict: Super yummy! Very simple and the flavors of each really shine through. The eggs were smooth and creamy, and the asparagus was crisp and perfectly cooked. I loved the combination of the two, and this would be great for supper as well as breakfast.
Ingredients: 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
First step clean the asparagus really well
then snap at its natural breaking point, discard the woody ends
and place on a towel to pat dry
Then on a rimmed baking pan spread out the asparagus
drizzle on the Olive Oil
and sprinkle on the salt
and freshly ground pepper
then toss a little to mix well
spread them back out and place in the oven at 425 for about 15 minutes.
Then in a large skillet over med-low heat melt 2 Tablespoons of butter
Next in a large bowl crack 6 eggs
add 3 T milk
salt (just eye ball it)
and pepper
then whisk until fully completely blended.
Pour the eggs into the melted butter, and turn the heat down to low
stir with your spatula, keep the eggs moving
They will start to slowly cook
and remove them from the heat when they are still soft, about 15 minutes
Remove your asparagus from the oven, be sure to inspect the crispy spears
then place on a serving platter
pile your eggs on top.
Voila!! A great healthy meal!
Print This RecipeScrambled Eggs over Asparagus
Recipe courtesy Claire Robinson
Ingredients
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
Directions
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!
Looks great!!!
Well, I am glad that you got a good one. My tenderloin was terrible!
oh… maybe we’ll have this for dinner 🙂 Looks great!
That seems like an excellent dish for a brunch. I may have to reserve it for my next brunch. Thanks!
not a combo I would have thought of, but it looks yummy!
this one looks very yummy
I am on an asparagus kick right now so this looks like a great easy meal. Never would have put the two together (I guess they work in quiche) but the simplicity of it really would make the flavors shine. YUM! Thanks for cooking with FNCCC!
Yummo! I’ve never eaten it with eggs, thank you for posting! Happy WW! Woof – The Gang @ Dog Blog for Five Dogs
That looks delicious and very healthy too!
I considered this recipe for awhile, but I wasn’t sure how the flavor combination would be. I’m glad to hear you liked it though!
That looks great!
A combo I would have NEVER put together, but will now have to try! And I had no idea asparagus had a natural breaking point! YAY! That will make the guessing job easier on me! LOL
That looks so good! Definitely going to try it!
another recipe I’ll have to remember for my husband who likes both of those.
OMG, that looks super good! I’ve gotten in the bad habit of cooking scrambled eggs in the microwave…I can’t even remember what good old fashioned scrambled eggs taste like anymore!
And I usually steam our asparagus…never thought to roast it in the oven! I’m definitely trying this recipe!
BTW, thanks for the tip on how to roast the pumpkin!!!
Interesting combo. I’m glad you enjoyed 🙂
Yet another recipe that I’ll have to try! You have some great recipes!
I wouldn’t think to pair green asparagus with eggs… which is strange because eggs are usually served with white asparagus here so it makes sense!