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Scrambled Eggs with Asparagus

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5 eggs
3 tablespoons of milk
1 teaspoon dried thyme
½ teaspoon pepper
1 ounce parmesan , shredded
½ teaspoon salt
1 teaspoon vegetable oil
1 tablespoon butter
2 sage leaves
3 asparaguses , spears, chopped
1 red chili , chopped
lime juice
2 tablespoons of roasted cashew

Nutritional Information

438 kcal
26 g
33 g

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You'd prepare your scrambled eggs differently, but don't know where to? Just beat your eggs with a bit of milk and parmesan, and season with thyme. Soften some asparagus in butter, then give it a little spiciness by adding a few slices of red chili to the pan. Combine your eggs with the buttered asparagus and cook them slightly. That's it!




Add the eggs, milk, dried thyme and parmesan to a bowl. Season with salt and pepper and beat well. Set the bowl aside.


Add the vegetable oil in a skillet over low heat, melt the butter in there, add the sage leaves and stir.


Add the asparagus, red chili, and some lime juice. Cook the asparagus for 8-10 minutes, until softened. Add the eggs. Cook them stirring for 1-minute and remove from the heat.


Serve garnished with roasted cashews.

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!

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