Asparagus is a symbol of Spring for me. It has a nutty green taste.
Did you know that asparagus tips are immature leaves?
My husband, Jesús, used to pick it as a child farm worker. He told me that once the leaves open, the asparagus is ruined. Because of the urgency of picking the fast-growing asparagus before the leaves open, his family was required to harvest it a grueling 6 ½ days a week! Jesús never wanted look at another asparagus stalk! I am still working on getting him to eat it.
2 medium asparagus
About 1 Tb minced chives, from 5 chives or 1 green onion (scallion)
2 large mushrooms
3 eggs
¼ tsp butter
1 Tb water
1 Tb grated sharp cheddar or Jarlsburg cheese
a few shakes salt
Soak asparagus and eggs in a bowl of warm water for about 5 minutes to warm eggs and cleanse asparagus.
Mince chives or scallions.
Rinse asparagus a few times to remove any dirt, then chop finely. Slice mushrooms
Beat eggs then grate cheese into the eggs. Add salt and beat well.
Heat a nonstick skillet. Rub a butter stick over the hot pan until it is coated with about ¼ tsp butter. Add mushrooms, chives and asparagus. Sauté a few minutes, then add 1 Tb warm water so that the asparagus can steam another minute.
Pour eggs over asparagus and gently turn with spatula until desired doneness. Nice with toast.
Roz's Scrumptious Recipes 