You know I mean spring when this is on the menu at my house.
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Scrambled Eggs with Roasted Asparagus.
This is a very simple recipe but don't let that fool you as to its tastiness. The simple recipes are the best. Sometimes. Okay, it's me we're talking about. I love nothing more than fancy. But, I do love simple too.
Preheat oven to 400 F
Wash a bunch of asparagus and cut into 2 inch pieces.
Place on cookie sheet and sprinkle with olive oil and salt and pepper to taste.
Roast for about 13 minutes. You don't want it mushy, but not exactly toothsome, either.
Grab some eggs, however many you need to feed your family. Whip them up nicely. Put a Tbl. or so of cold buttery cut into itty bitty pieces in the eggs. Stir. Pour this into a COLD, non stick frying pan. Turn heat on to medium and using a rubber scraper, cook your eggs until ALMOST done. Add your asparagus. Continue to fold eggs and asparagus together.
Enjoy!
These are the yolks from my farm fresh eggs See how orange they are?. I love to see this because I know it means my chickens are running around eating all the weeds and grasses and tender baby gooseberries leaves that have just emerged after a winter when I was sure my gooseberry plant was not going to make it thanks to excessive chicken pecking the fall before, and bugs and digging up my plants and trees until their roots are exposed and I am sure they are going to meet an untimely demise just like the gooseberries, and...well, I am happy that my chickens are nice and healthy and free ranging it. Means my eggs are that much healthier for us.
The reason they are so orange, so I've heard, is because of the chlorophyll in plants.
Thanks for reading!
This is a very simple recipe but don't let that fool you as to its tastiness. The simple recipes are the best. Sometimes. Okay, it's me we're talking about. I love nothing more than fancy. But, I do love simple too.
Preheat oven to 400 F
Wash a bunch of asparagus and cut into 2 inch pieces.
Place on cookie sheet and sprinkle with olive oil and salt and pepper to taste.
Roast for about 13 minutes. You don't want it mushy, but not exactly toothsome, either.
Grab some eggs, however many you need to feed your family. Whip them up nicely. Put a Tbl. or so of cold buttery cut into itty bitty pieces in the eggs. Stir. Pour this into a COLD, non stick frying pan. Turn heat on to medium and using a rubber scraper, cook your eggs until ALMOST done. Add your asparagus. Continue to fold eggs and asparagus together.
Enjoy!
The reason they are so orange, so I've heard, is because of the chlorophyll in plants.
Thanks for reading!
Heather
I ruined my asparagus last night...left it roasting too long. :( But eggs and asparagus? That's a meal I can get behind. Two of my favorite foods! Yum!
ReplyDelete-andi
Oh I can hardly wait for my asparagus to pop out from under its bank of snow. That looks so yummy Heather!
ReplyDeleteI didn't know that about the color of the yolk... of course the ones I get from the store or as yellowy as can be, hmmm, and I'm pretty sure they're not free range. I think I've got chicken coop envy, what can I say. Your scram and asparagus looks delicious!!
ReplyDeleteYou make me wish I had some chickens. Looks delicious.
ReplyDeleteYou know I have serious chicken envy, yum I love asparagus it's the best!
ReplyDeleteOh Heather! This sounds delicious to me and that spring asparagus is on sale at my store now! Thanks for the future yummy breakfast!
ReplyDeleteDelicious! Love asparagus, what a beautiful simple dish. "Toothsome"...great word!! :) Thanks
ReplyDelete