The coming of spring causes celebration then asparagus season starts and the cooking party really begins. Don’t miss out on the asparagus feast. Asparagus season comes and goes as fast as the pastel-hued landscapes fade during spring.
The marked vegetal taste of asparagus is subtle yet pronounced. With its early spring light qualities tree sprout-like build asparagus tastes best with no conflicting harsh flavors.
The creaminess of scrambled eggs compliments the slight woody astringency of asparagus. A bit of cottage cheese in the eggs adds a pleasant richness without adding too many extra calories.
My scrambled eggs with asparagus are light up but still delicious. Total preparation takes less than 10 minutes once the asparagus is ready to go. It is possible to have the best of all worlds at least in scrambled eggs with asparagus.
Scrambled Eggs with Asparagus
Ingredients:4 eggs ¼ cup cottage cheese Dash of nutmeg, freshly ground Salt Pepper 1 tablespoon butter, salted ½ cup asparagus, blanched, cut into bite-sized pieces ¼ cup Uniekaas Holland Danish cheese, (quality aged Gouda) finely grated
Crack an egg onto a saucer, checking for shell then slide into a small bowl. Repeat for all four eggs. Add cottage cheese, nutmeg, salt and pepper. Whisk together with a fork until just combined. To have fluffy eggs, do not over mix.
Melt butter in an 8-inch, non-stick skillet over medium heat. If your skillet is worn, use more butter to prevent sticking.
Add egg mixture. Scatter asparagus evenly on top. Using a heat-resistant rubber spatula, lift up edges as the eggs set so uncooked egg liquid will flow underneath. Cook only until set. Flip if necessary. Do not let eggs become brown or they will get tough like shoe leather.
Sprinkle with grated cheese and serve immediately.