Fresh Asparagus Scramble

By DawnRJackson

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.

Fresh Asparagus Scramble
  • 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

  1. Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.

  2. 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.

  3. Add cheese in dollops and then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.

  4. 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.

  5. Option: serve an additional 2-3 spears of cooked asparagus on the side.

  6. *********

  7. Tips for Buying Asparagus:

  8. 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.

Nutritional Facts

Nutrients per serving
Saturated Fat
Dietary Fiber

breakfast asparagus eggs breakfast ultra-low-carb

5 replies

Avera 2009-03-14 00:11:16 -0500 Report

This is one of those recipes that make you want to cook not later, but right now. Asparagus is often overlooked because of the price, but I just love the taste. Thanks for the extra tips on how to find the good stuff!