Asparagus Scramble with Herbed Cream Cheese & Tomatoes

Asparagus Scramble with Herbed Cream Cheese & Tomatoes

Serves 4

Ingredients:  

  • 2 bunches asparagus spears, ends trimmed
  • 8 large Eggs
  • 2 tablespoons olive oil
  • 4 oz. creamy garlic and herb cream cheese
  • 1 pt. cherry tomatoes, sliced in 1/2
  • 1 tablespoon chopped fresh parsley
     

Directions:

  1. Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain & set aside.
  2. Whisk eggs in large bowl. Season w/ salt & pepper.
  3. In a large skillet over medium heat, heat olive oil. Add eggs. Stir until eggs are almost set, about 1 minute.
  4. Add cheese in dollops & tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.
  5. To serve, arrange asparagus spears on a heated plate/ plates, top with egg scramble, dust w/ chopped parsley.