Soft-Scrambled Eggs with Asparagus

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Soft-Scrambled Eggs with AsparagusRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen

For perfect soft-scrambled eggs, cook slowly and stir often to form creamy curds. Use the thinnest asparagus you can find so it will become crisp-tender with gentle heat.

Serves 12 (serving size: 1/3 cup)


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18 large eggs, lightly beaten
1/3 cup whole milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 cup finely chopped small asparagus
1/4 cup chopped fresh flat-leaf parsley


Hands-on: 15 Minutes
Total: 15 Minutes

1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.

2. Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add eggs and asparagus to pan. Reduce heat to medium-low. Cook 8 minutes or until eggs are soft and begin to set, stirring frequently. Stir in parsley; drizzle with remaining 1 tablespoon oil.

Created date

February 2015

Nutritional Information

Calories 146
Fat 10.9 g
Satfat 3 g
Monofat 5.5 g
Polyfat 1.8 g
Protein 10 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 280 mg
Iron 2 mg
Sodium 304 mg
Calcium 55 mg