Best 8 Belgian White Asparagus With Shrimp And 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.

SIMPLE SHRIMP SCRAMBLE

Steps:

• In a large skillet, saute the onion, green pepper and garlic in 1 tablespoon butter until tender. Stir in shrimp. Remove to a bowl and keep warm. , In the same skillet, melt remaining butter over medium heat. Add eggs; cook and stir until completely set. Stir in the shrimp mixture, salt and pepper. Sprinkle with cheese. , Remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.

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.

BELGIAN WHITE ASPARAGUS WITH SHRIMP AND SCRAMBLED EGGS

Steps:

• Fill a pot with enough water for the cleaned asparagus to be fully under. Add some salt. Place the pot on the stove and add the asparagus to the cold water. Turn on full heat and leave the asparagus in the water until it cooks.
• Peal the shrimp in the meantime and fry them with some butter in a pan. Season with plenty of salt, pepper en garlic. While they cook, go ahead and whisk your eggs in a bowl with some salt and pepper.
• When the shrimp are done, take them out and add some more butter to the pan. In this pan, make scrambled eggs. Making the eggs in the same pan will give them a great taste.
• When the water for the asparagus boils, turn off the heat but let the asparagus float in the water for about 5 minutes. To check if they are done, poke them with a fork, if the asparagus falls of before your fork leaves the water, they are done.
• Place asparagus on a plate, pile on the eggs and decorate with the shrimp. Use nice, green, fresh parsley for garnish.

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.

ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Steam the asparagus over boiling water until tender, about 5 minutes. Rinse briefly with cold water and keep warm.
• Melt the butter in a medium or large nonstick frying pan (depending on the number of eggs you are scrambling) over medium-low heat. Beat together the eggs, milk, salt, and pepper. When the butter is beginning to bubble, add the eggs. Cook slowly, stirring, until the eggs are just set but still creamy. Stir in the chives and remove from the heat.

SCRAMBLED EGGS WITH SHRIMP

Steps:

• Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
• Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
• Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
• When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.

SPANISH ASPARAGUS REVUELTO

Steps:

• Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.
• Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
• Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.