Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 1 star values: 1

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.

Adam Hickman
Recipe by Cooking Light April 2015

Gallery

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

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 12 (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium bowl, stirring with a whisk.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

146 calories; fat 10.9g; saturated fat 3g; mono fat 5.5g; poly fat 1.8g; protein 10g; carbohydrates 2g; cholesterol 280mg; iron 2mg; sodium 304mg; calcium 55mg.
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