Spring brings a lush carpet of blooms to the hills of Cyprus and sends food-loving foragers out hunting for wild asparagus. Cooked with eggs and potatoes, it's a simple scramble that's often served as one of several small plates at dinner. You can find wild asparagus in the U.S. as well; otherwise, shop for stalks that are as young and tender as possible. (Adapted from Munevver Gurel.)

Jen Rose Smith
Source: EatingWell Magazine, March 2020
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Ingredients

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Directions

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  • Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato and cook, stirring occasionally, until golden brown, about 12 minutes. Transfer to a plate.

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  • Add the remaining 1 tablespoon oil and asparagus to the pan. Cook, stirring occasionally, until the asparagus is tender, 3 to 4 minutes. Return the potato to the pan and season with 1/4 teaspoon salt. Add eggs and the remaining 1/4 teaspoon salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until the eggs are set, 1 to 2 minutes.

Nutrition Facts

176.6 calories; protein 8.4g 17% DV; carbohydrates 9.5g 3% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 1.8g; fat 11.9g 18% DV; saturated fat 2.6g 13% DV; cholesterol 186mg 62% DV; vitamin a iu 704.7IU 14% DV; vitamin c 6.8mg 11% DV; folate 60.6mcg 15% DV; calcium 47.2mg 5% DV; iron 2.4mg 13% DV; magnesium 23.3mg 8% DV; potassium 377.1mg 11% DV; sodium 370.5mg 15% DV.