Asparagus Scramble

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  • Each serving
  • 240 cal
  • 17g fat (8g sat)
  • 440mg chol
  • 470mg sodium
  • 4g carb
  • 1g fiber
  • 18g protein


  • 1 tablespoon butter
  • 1/4 pound asparagus, woody ends removed and spears cut into 1-inch pieces
  • 1 tablespoon minced onions or shallots (optional)
  • 4 eggs
  • Splash of milk
  • 1/4 cup grated cheddar cheese
  • Salt and pepper, to taste
  • Toast, for serving (optional)


Melt butter in a skillet over medium heat. Add asparagus and onions or shallots, and cook for 2 to 3 minutes. Cover with a lid and let asparagus cook until just crisp-tender, about 5 minutes longer.

Meanwhile, in a small bowl beat together eggs, milk, cheese, salt and pepper.

Pour egg mixture into the skillet and stir with a wooden spoon until eggs are set. Serve immediately with toast.

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