Last night was one of those breakfast-for-dinner nights because I was cooking for myself. I had a bunch of asparagus, eggs, and goat cheese in the ‘fridge. What would you do? I made a scramble. But, since it was dinner I put a little bit more care into it, using garlic, shallots and lots of fresh chive. Truly a scramble fit for a warm spring (or even summer) evening. And of course, I couldn’t resist a homemade blueberry muffin split and served up with jam on the side (it’s still breakfast after all…).
Goat Cheese & Asparagus Spring Scramble
1/2 lb (8oz) asparagus cut into 1 in. spears
1-2 cloves chopped garlic
1 tbsp chopped shallots
2 tsp chopped chives, and more for garnish
Salt and pepper
5 eggs lightly beaten
Touch of cream or milk
3 oz soft goat cheese, large crumbles
Heat some olive oil in a medium sized frying pan and toss in asparagus to coat. Add some water and salt and simmer, uncovered for 5 minutes or until asparagus is slightly tender. When water evaporates, add a bit more olive oil, the garlic, shallots, chive, and a sprinkle of salt and sautee for a few minutes. Separately, add a bit of cream (or milk) to eggs and beat lightly. Add eggs to pan over medium heat and use spatula to scramble eggs, turning continuously. Take off the heat when still very soft and a bit mushy (don’t worry they will continue to cook) and add goat cheese and ground pepper. Serve with fresh chives and a side of toast, biscuit, muffin, or potatoes. Enjoy!