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Cooking + Entertaining

Scrambled eggs with asparagus: the recipe for a quick and tasty second course

Scrambled eggs with asparagus: the recipe for a quick and tasty second course



Extra virgin olive oil

He scrambled eggs with asparagus I am a second quick and easy, a variant of Bismark asparagus, prepared with fried eggs, perfect to serve with slices of toast for any lunch either dinner of family

The recipe, truly within everyone’s reach, will take you very little time. You just have to clean the asparagus, cut the stems into rings, leaving the tips intact, and then brown them in a pan where you have browned the garlic with a drizzle of oil. At this point, all you have to do is beat the eggs in a bowl, then season them with salt, pepper and Grated Parmesan cheese and then pour them into the pan with the vegetables, stir them for a couple of minutes: the result will be a soft and tasty dish, to eat immediately, piping hot, for a light but satisfying meal.

Ideal for spring, when asparagus is in season, this preparation requires the only precaution, to avoid getting an “omelette effect”, of continually stirring the eggs over the heat with a wooden spoon, as soon as they begin to set. To make them creamier, you can work them with a couple of tablespoons of milk or, for an even more delicious result, you can enrich everything with bits. stringy cheese Or the bacon crispy strips.

At the end of cooking we join the parsley chopped up but, if you wish, you can add chopped fresh mint or peeled thyme, or you can flavor the dish with a pinch of turmeric powder. When they are present in the market stalls, we suggest you choose the wild asparagus, which is more aromatic and has a peculiar flavor but, alternatively, the green ones, which are easier to find, will work well for you.

Discover how to prepare an asparagus scrambled egg following the step-by-step and the tips. If you liked this recipe, also try the Venetian-style eggs with asparagus or the eggs stuffed with asparagus cream.

How to make scrambled eggs with asparagus

First wash the asparagus and remove the hardest and most radical part of the stem. 1.

Cut them into pieces and leave the tips intact. 2.

In a non-stick frying pan, brown the garlic in extra virgin olive oil. 3.

Then add the asparagus and let it cook for about 5 minutes, stirring often. 4.

Meanwhile, crack the eggs into a bowl and season with salt and pepper. 5.

Beat them well with the tines of a fork. 6.

Add the grated Parmesan 7.

When the asparagus is soft, remove the garlic and add the beaten eggs. 8.

Let them thicken a bit over low heat, shaking the pan from time to time. 9.

At this point, continue cooking for a couple of minutes, continually stirring the eggs with a wooden spoon. 10.

At the end, distribute the scrambled eggs with asparagus on a serving plate, perfume with a little chopped parsley elevenbring to the table and serve.


To fully appreciate its flavor and softness, scrambled eggs with asparagus must be eaten piping hot and at the moment. Alternatively, they can be kept in the fridge, in an airtight container, for 1 day Maximum.

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