Asparagus Scramble with Herbed Cream Cheese and Tomatoes
Recipe courtesy of California Asparagus Commission.
2 bunches asparagus spears, ends trimmed
8 large eggs
2 tablespoons olive oil
4 ounces creamy garlic and herb cream cheese
1 pint cherry tomatoes, sliced into halves
1 tablespoon chopped fresh flat-leaf 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 minutes Add cheese in dollops and tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.
- To Serve: Arrange asparagus spears on a heated plate or plates, top with egg scramble, dust with chopped parsley.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 351; Calories From Fat: 222; Total Fat: 25g; Saturated Fat: 9g; Cholesterol: 447mg; Total Carbs: 12g; Fiber: 6g; Protein: 20g; Sodium: 345mg.
Recipe and photograph courtesy of California Asparagus Commission.