Quick scrambled eggs with asparagus, one of the easy and quick egg recipes that will save your dinner. If you like scrambled eggs and love asparagus, you can’t miss the scrambled eggs with asparagus and cheese recipe, almost an asparagus and onion omelette, but a bit simpler and a delightful main course that saves dinner! Eggs are an inexpensive, versatile, nutritious ingredient perfect for any occasion — from brunch to the classic American-style breakfast. They’re good at lunch or dinner, on their own, in an salad or on fresh bread. Some time ago I made a short tutorial for you on How to cook eggs, explaining how to cook classic hard-boiled eggs, soft-boiled, then fried eggs and omelettes: preparations everyone should know how to make. But have you ever tried scrambled eggs with grated cheese and asparagus? If you haven’t, you must try them — asparagus with scrambled eggs is a quick, tasty and economical idea for a last-minute dinner or lunch and a truly budget-friendly dinner recipe that everyone will love! And if you don’t like omelettes or egg recipes, you could always make pasta with asparagus and shrimp or asparagus and pancetta risotto. Let’s go to the kitchen now — I’ll tell you how to make these eggs with asparagus and cheese, and first a quick reminder: if you want to keep up with new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for making scrambled eggs with asparagus
- 18 oz asparagus
- 6 eggs
- 3/4 cup grated Parmigiano (or Grana Padano)
- 3.5 oz onion, chopped
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- Pan
- Bowl
Preparation of scrambled eggs with asparagus
To prepare the scrambled eggs with asparagus, start by cleaning the asparagus: cut off the tougher base by snapping them where they naturally break. Then cut them into bite-sized pieces.
As for the discarded part, which would be tougher, you can peel it, extract the tender core and use it with the rest of the asparagus. Peel the onion, rinse it, chop it and sauté it with a little oil. Once softened, add the asparagus, let them flavor, season with salt, pour in a glass of water and cook, stirring as needed.
While the asparagus cook, beat the eggs with the cheese and a pinch of pepper. When the asparagus are cooked and the water has evaporated,
pour in the eggs and cook for one or two minutes over medium heat, stirring often, until you reach the desired doneness and creaminess.
Once they reach the right consistency, immediately transfer them from the pan to a plate. The scrambled eggs with cheese and asparagus are ready to be enjoyed, hot and freshly made.
Storage notes and tips
I recommend eating the scrambled eggs while they are still hot, but if you have leftovers store them in the fridge for a maximum of 24 hours in an airtight container.
When buying eggs, pay attention to the label and the codes on the packaging to ensure you buy fresh ones.
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