Asparagus and Eggs Recipe – American Special
This Asparagus and Eggs recipe highlights vibrant sautéed asparagus paired with creamy scrambled eggs, capturing the light and bright spring flavors in every bite. Simple yet satisfying, this dish comes together quickly with minimal ingredients and is easily adaptable—whether you layer it into a frittata, top it with poached eggs, or add customizable additions like fresh herbs, cheese, or a drizzle of olive oil for extra flair.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Asparagus and Eggs Ingredients:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 large eggs
- 1 tablespoon olive oil or butter
- Salt and pepper, to taste
- 1 clove garlic, minced (optional)
- 1 tablespoon fresh herbs (such as parsley, chives, or thyme), chopped (optional)
- 1/4 cup grated Parmesan or feta cheese (optional)
- Lemon wedges (optional, for serving)
How to make Asparagus and Eggs :
Prepare the asparagus:Trim the tough ends off the asparagus and cut it into 2-inch pieces.
Heat the olive oil or butter in a large skillet over medium heat. Add the asparagus and cook for about 4-5 minutes, stirring occasionally, until the asparagus is tender but still crisp. If you’re using garlic, add it in the last minute of cooking and sauté until fragrant.
Cook the eggs:
While the asparagus is cooking, crack the eggs into a bowl and beat them lightly with a fork. Season with a pinch of salt and pepper.
Once the asparagus is cooked, push it to one side of the skillet. In the same pan, add a little more oil or butter if needed, and pour in the beaten eggs.
Let the eggs cook undisturbed for 1-2 minutes before gently stirring with a spatula. Continue cooking until the eggs are softly scrambled and just set, about 3-4 minutes.
Combine and serve:
Once the eggs are cooked to your liking, fold them gently with the asparagus. Taste and adjust seasoning with more salt and pepper if needed.
Sprinkle with fresh herbs and grated cheese (if using) before serving. Optionally, serve with lemon wedges for a bright, zesty finish.
Recipe Notes :
Beat eggs gently—lightly whisk before cooking to achieve soft, creamy scramble.
Cook asparagus until crisp-tender—around 4–5 minutes in oil or butter ensures bright, flavorful stalks.
Optional garnishes like chopped parsley, chives, or a sprinkle of Parmesan, feta, or a squeeze of lemon add freshness and depth.
Meal-pairing ideas: Serve with toasted whole grain bread, avocado, or roasted potatoes to make this a fuller breakfast or light dinner.
