20 minutes
This delightful dish combines the fresh flavors of asparagus and shrimp with the richness of eggs, all brought together with a touch of garlic and parsley. It’s a quick and nourishing meal perfect for any time of the day.
Thin Asparagus, trimmed and cut into pieces
0 lb
cups
Garlic Shoots, cut into 1-inch lengths
each
to taste
Small Shrimp, peeled
0 lb
Large Eggs, lightly beaten
each
Flat Leaf Parsley, chopped
tablespoons
1. Prepare the Asparagus
Begin by trimming the tough ends off the asparagus and cutting them into manageable pieces. Bring a pot of salted water to a boil and cook the asparagus until they are tender. This should only take a few minutes. Once done, drain the asparagus and set them aside.
2. Sauté the Garlic and Asparagus
Heat the olive oil in a large skillet over medium heat. Add the garlic shoots or sliced garlic cloves. Allow the garlic to infuse the oil with its flavor, but be careful not to let it turn brown. Add the cooked asparagus to the skillet and sauté them for about half a minute, just enough to coat them with the aromatic garlic oil. Season with a pinch of salt.
3. Cook the Shrimp
Add the peeled shrimp to the skillet with the asparagus and garlic. Cook them until they turn pink, which will only take a few minutes. The shrimp should be just cooked through, adding a lovely seafood flavor to the dish.
4. Add Eggs and Parsley
Pour the lightly beaten eggs into the skillet, stirring gently to combine them with the asparagus and shrimp. Sprinkle in the chopped flat-leaf parsley and a bit more salt to taste. Continue to cook for a few seconds, just until the eggs are starting to set but are still slightly liquid. This will ensure they remain creamy and soft.
Replace asparagus with spinach and shrimp with chopped kalamata olives and sun-dried tomatoes. Crumble feta cheese into the scramble and season with oregano and a splash of lemon juice.
Keep the asparagus but replace shrimp with crisp bacon pieces. Add a dash of heavy cream to the eggs for a richer taste.
Swap shrimp with flaked cooked salmon and asparagus with thinly sliced zucchini. Season with fresh dill and capers for a Scandinavian-inspired variant.
Substitute shrimp with chorizo sausage and asparagus with red and green bell peppers. Add smoked paprika for a Spanish twist and garnish with cilantro.
Use cooked, diced chicken breast instead of shrimp and replace asparagus with broccoli florets. Add a touch of soy sauce and sesame oil for an Asian flair.
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