Asparagus Egg Scramble

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Asparagus Egg Scramble


  • 1/2 pound asparagus
  • 6 large eggs
  • 1/2 small yellow onion, chopped
  • 1 garlic clove, minced
  • 2 scallions, thinly sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons organic butter


  1. Prepare an ice bath – Take a large bowl and add cold water and ice cubes. Put to the side.

  2. Take a large pot or large sauté pan and add a couple inches of water. Bring to a boil.

  3. Snap off the tough end stem of asparagus and discard. Cut asparagus into thirds (about 2-3 inches).

  4. Add asparagus to boiling water and cook until barely tender about 2-3 minutes. Put into ice bath for 2 minutes then remove. (This will stop the cooking process).

  5. In a medium bowl add eggs and whisk well. Add salt and pepper.

  6. Heat a large sauté pan to medium heat. Add butter and let melt. Add in onion and garlic. Let sauté for 2 minutes. Add in egg and scallions and stir occasionally with a rubber spatula for 1 minutes. Add in asparagus and let cook until eggs are done.

  7. Taste for any additional seasonings.

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