Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

25 mins
25 mins


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

3/4 cup
177 calories; protein 8.4g; carbohydrates 9.5g; dietary fiber 2g; sugars 1.8g; fat 11.9g; saturated fat 2.6g; cholesterol 186mg; vitamin a iu 704.7IU; vitamin c 6.8mg; folate 60.6mcg; calcium 47.2mg; iron 2.4mg; magnesium 23.3mg; potassium 377.1mg; sodium 370.5mg.