If you’re looking for a new way to change up your breakfast routine, here’s a great flavor combination. Enjoy the fresh healthy flavor of asparagus tips along with the richness of cream cheese in a low-carb scramble.Ingredients
1 lb. asparagus spears, ends trimmed
8 large eggs
Salt and pepper to taste
1 Tbsp olive oil
4 oz. whipped garlic and herb cream cheese
1 pint cherry tomatoes, sliced in halves
1 Tablespoon chopped fresh parsley
Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.
Whisk eggs in large bowl. Season with salt and pepper. In a large skillet over medium heat, heat olive oil. Add eggs. Stir until eggs are almost set, about 1 minute.
Add cheese in dollops and then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.
To serve, cut asparagus spears into 2-3-inch pieces and fold into egg mixture and place on heated plate or oval ovenware. Garnish with chopped parsley.
Option: serve an additional 2-3 spears of cooked asparagus on the side.
Tips for Buying Asparagus:
Select spears of similar diameter so that they cook evenly. Tips should be completely closed. Store fresh asparagus, wrapped in plastic, upright in the refrigerator for up to three days. Once cooked, asparagus can again be stored for an additional three days.
- Nutrients per serving
- Saturated Fat
- Dietary Fiber