Asparagus Scramble With Herbed Cream Cheese & TomatoesStart your day with a luscious plate of Asparagus Scramble With Herbed Cream Cheese & Tomatoes. Photo courtesy California Asparagus Commission.





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April 2010

Product Reviews / Main Nibbles / Cheese-Butter-Yogurt-Eggs

Asparagus Recipes

Page 3: Asparagus Scramble With Herbed Cream Cheese & Tomatoes

Try this scrambled egg recipe made richer, more elegant, and certainly more colorful! This is Page 3 of a 12-page article. Jump to the recipe below. Click the black links below to view the other pages.


On The Menu



Dinner Entrees:

Asparagus Sides:


Asparagus Scramble With Herbed Cream Cheese & Tomatoes

Recipe yields 6 servings.


  • 1 pound asparagus spears, ends trimmed
  • 8 large eggs
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 ounces whipped garlic and herb cream cheese
  • 1 pint cherry tomatoes, sliced in halves
  • 1 tablespoon chopped fresh parsley


  1. Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.
  2. Whisk eggs in large bowl. Season with salt and pepper.
  3. In a large skillet over medium heat, heat olive oil. Add eggs. Stir until eggs are almost set, about 1 minute. Add cheese in dollops and then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.
  4. To serve, cut asparagus spears into 2-3-inch pieces and fold into egg mixture and place on heated plate or oval ovenware. Garnish with chopped parsley.
  5. Option: Serve an additional 2-3 spears of cooked asparagus on the side.

Continue To Page 4: Asparagus Pizza With Red Bell Pepper, Olive & Feta Cheese

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Recipe courtesy California Asparagus Commission. All other materials