Photo: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen
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
How to Make It
Combine first 4 ingredients in a medium bowl, stirring with a whisk.
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.
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Eggs & asparagus always pair well together - this is a delicious meal which comes together quickly, in about ten minutes. I made it for one person: two stalks asparagus, two eggs mixed with a little milk, then everything scrambled in a bit of butter. I added the asparagus a bit before the egg to give it time to crisp. I had a bit of whole-wheat toast on the side. Perfect for a light lunch or supper.Also, ignore the previous reviewer: All the fat comes from good, natural places, like the oil/butter you scramble everything in or the egg itself. Still a delicious meal.