Best 20 Asparagus And Parmesan Scrambled Eggs Recipes

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
• While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

SCRAMBLED EGGS OVER ASPARAGUS

Steps:

• Preheat your oven to 425 degrees F.
• Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
• Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
• In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
• Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
• Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!

ASPARAGUS AND PARMESAN-EGG CRUMB TOPPING

Steps:

• Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely.
• Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.
• Steam the asparagus until firm, but tender, about 3 to 4 minutes.
• Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping.

SCRAMBLED EGGS WITH ASPARAGUS

Steps:

• Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
• Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
• Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
• Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 400 degrees.
• Break off the tough ends of the asparagus and, if they're thick, peel them.
• Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.
• Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
• Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
• Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.
• While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, salt, and pepper to taste.
• Melt 2 tablespoons of butter in a large skillet.
• Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
• Remove from the heat, add 2 more tablespoons of butter, and stir until it melts.
• Check for salt and pepper and serve with the roasted asparagus.

SOFT HERB SCRAMBLED EGG WITH ASPARAGUS

Steps:

• Steam asparagus spears for 4-5 mins until tender.
• Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
• Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.

PARMESAN EGGS & ASPARAGUS RECIPE - (4.5/5)

Steps:

• ASPARAGUS: Cut each asparagus lengthwise and blanch in salted water. Bring pot with water and 1 teaspoon of salt to a boil. Cook asparagus for 1 to 2 minutes and set aside for later use. TOAST: Preheat oven 350°F. Cut whole grain bread into 1 inch thick slices and coat with olive oil and sprinkle with salt. Toast the bread in the oven for 3-6 minutes to a light golden brown or crisp, but not burned. EGGS: Fry the eggs in a large nonstick sauté pan (cook 4 at a time max) and place a lid over the top to cook the eggs to over easy. Salt and pepper the eggs before placing the lid on. To plate, place three blanched asparagus on each piece of toast then slide an egg on top; add Parmesan and garnish with micro greens. Serve!

ASPARAGUS WITH EGGS AND PARMESAN

Steps:

• Poach or steam the asparagus in or over boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending upon thickness. Meanwhile, put 4 Tbs butter in a small saucepan and turn the heat to low.
• Add at least 2 Tbs butter to a large skillet, preferably non-stick, and turn the heat to medium. When the butter melts, crack the eggs into the skillet and cook, sprinkling with salt and pepper and adjusting the heat as necessary, until the whites are no longer runny, about 5 minutes.
• Drain the asparagus when it is done and divide among 4 plates. Turn off the heat under the butter the moment it begins to turn brown; if the eggs are not quite ready, keep it warm over the lowest possible heat.
• Top the asparagus with a portion of ham if you're using it, then a fried egg, then a drizzle of the browned butter, and finally a few slices of Parmesan.
• Serve immediately.

PASTA WITH ASPARAGUS AND SCRAMBLED EGGS

Steps:

• In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain.
• Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta.
• In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper.

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

PARMESAN ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
• Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
• Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
• Sprinkle Parmesan cheese mixture over asparagus.

HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS

Steps:

• Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
• Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.

ASPARAGUS WITH EGGS AND PARMESAN CHEESE

Steps:

• Preheat the oven to 450 degrees.
• Snap off the tough ends from the asparagus, and peel the lower half if the stalks are thick.
• Bring a large saucepan of water to a boil, and cook the asparagus until just tender, 5 - 8 minutes. Drain, refresh in cold water to set the color, and drain again. Pat dry with paper towels.
• Grease a small gratin dish with about half the butter. Arrange the asparagus spears, tips facing the same direction, in the prepared dish. Drape the prosciutto over the top, tucking the ends under.
• Break the eggs over the asparagus, sprinkle with the Parmesan cheese, and grind on some pepper.
• Cut the remaining butter into bits and dot the eggs and asparagus evenly.
• Bake until the whites are set and the yokes are still runny, 8 - 10 minutes.
• Eat piping hot.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS - BAREFOOT CONTESSA / INA

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and place the asparagus on a baking sheet, drizzle with olive oil, tossing to coat the asparagus completely.
• Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
• Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
• Sprinkle with the cheese and return to the oven for 5 minutes, or until the cheese melts.
• While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste.
• Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
• Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

SKILLET-BAKED EGGS AND ASPARAGUS

Steps:

• Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
• Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
• Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
• Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

EGGS BAKED WITH ASPARAGUS

Steps:

• Steam the asparagus for about three minutes, or until they just become tender.
• Preheat the oven temperature to 400 degrees.
• Butter a two-cup shallow baking dish.
• Beat the egg and egg whites with the milk and add salt and Parmesan cheese. Pour mixture into the baking dish and place asparagus on top. Bake for 15 minutes, then serve.

ASPARAGUS PARMESAN

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

ROASTED PARMESAN ASPARAGUS WITH POACHED EGGS AND PROSCIUTTO

Steps:

• Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.
• Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.
• Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.

FRIED EGGS AND ASPARAGUS WITH PARMESAN

Steps:

• Set oven rack in upper third of oven, then preheat oven to 425°F.
• Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
• Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
• Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
• Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
• Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

ASPARAGUS WITH POACHED EGG

Steps:

• Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
• Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
• Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.