Asparagus season kicks off: Grab them while they're hot
They have just appeared in stores. As is often the case at the beginning of the season, asparagus prices aren't low. However, there are promotions, and it's worth taking advantage of them. I managed to buy a beautiful bunch this way and then prepared a delightful breakfast with them.
Asparagus is one of my favorite spring vegetables. Of course, the tastiest come from local farms, but we'll have to wait longer for those. However, I have already missed their taste, and as soon as I saw that they were on sale at the discount store, I immediately grabbed a bunch.
Why is it worth eating asparagus?
It's worth eating asparagus as often as possible because it has a wealth of nutritional value. Asparagus is rich in potassium, which regulates blood pressure and prevents excessive water retention, and it contains zinc, which supports blood vessel elasticity. These vegetables are also high in vitamin C, vitamin E, and beta-carotene, which means they act as antioxidants and protect cells from damage.
Additionally, asparagus is low in calories and contains fiber, which is crucial for metabolism and good digestion. There are plenty of reasons to eat asparagus, but we also highly value it for its delicate, slightly nutty flavor.
What to eat with asparagus?
There are numerous ideas for using asparagus in the kitchen. They are ideal for salads and can be lightly boiled or sautéed in a pan. Fans of these vegetables know that they add flavor to almost any dish.
However, I decided to use the season's first asparagus for scrambled eggs. Even this simple dish tasted elevated. There's no denying it; this way, you create a breakfast deserving of the best restaurant.
Scrambled eggs with asparagus
Ingredients:
- a bunch of asparagus,
- 5 eggs,
- a few slices of ham (optional),
- 2 tablespoons of butter,
- salt and pepper to taste.
Instructions:
- Wash and dry the asparagus, cut off the tough ends, and chop them into smaller pieces.
- Heat the butter in a pan. Sauté the asparagus, then add finely chopped ham.
- Beat the eggs with a fork and pour them over the sautéed vegetables and ham. Cook on medium heat, stirring constantly.
- Finally, season to taste.
- Serve the scrambled eggs with sourdough bread or a baguette.
