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.) Source: EatingWell Magazine, March 2020

Jen Rose Smith


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

177 calories; 11.9 g total fat; 2.6 g saturated fat; 186 mg cholesterol; 371 mg sodium. 377 mg potassium; 9.5 g carbohydrates; 2 g fiber; 2 g sugar; 8.4 g protein; 705 IU vitamin a iu; 7 mg vitamin c; 61 mcg folate; 47 mg calcium; 2 mg iron; 23 mg magnesium;