Scrambled Eggs and Asparagus PDF Print E-mail

(with Morel Mushrooms, if you’re lucky!)

Recipe for May 18, 2008

  • 1 pound asparagus*
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • ¼ cup freshly grated Parmesan cheese
  • 12 large eggs*
  • 1 cup half-and-half
  • 4 tablespoons unsalted butter
Place asparagus on a baking sheet.  Gently toss with olive oil.  Sprinkle with 1 teaspoon salt and pepper to taste.  Roast in a preheated 450°F oven for 10 minutes.  Shake pan and sprinkle asparagus with Parmesan cheese.  Roast until tender and browned, about 5 minutes.  Remove pan from oven.  Set aside.Whisk eggs, half-and-half, and remaining salt and pepper to taste in a large bowl until combined.  Set aside.

Melt 2 tablespoon butter in a large non-stick skillet over low heat.  Add eggs.  Cook until desired doneness, stirring constantly with a wooden spoon.  Remove pan from heat.  Stir in remaining butter until incorporated.  

Morel Mushrooms

  • 1 pound morel mushrooms, cleaned and quartered
  • 1 whole shallot, minced
  • 2 tablespoons butter
  • Salt
  • Black pepper

Clean mushrooms thoroughly in water, drain.  Cut morels into ½ or ¼‘s depending on size.  Sweat shallots in butter, add mushrooms and sauté for a couple of minutes.  Season to taste with salt and pepper.

Place asparagus and morels on a serving plant and spoon eggs on top.  Serve immediately.  Serves 6.

* Available at the Old Cheney Road Farmers’ Market