Eggs Strapazzate Del Giardino With White Asparagus
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
56
Sourness
47
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to a boil; stir in vegetable bouillon until dissolved
2
Add asparagus; boil until crisp tender, 2 to 4 minutes
3
Drain, discarding broth
4
Run cold water over asparagus to halt the cooking process, about 30 seconds
5
Drain
6
Push onion through a food processor fitted with a shredder attachment
7
Repeat with bell pepper and carrot
8
Heat oil in a large nonstick skillet over medium heat
9
Add garlic; cook and stir until browned, about 1 minute
10
Stir in shredded onion, bell pepper, and carrot until coated with oil
11
Add seasoned salt
12
Cook, stirring occasionally, until mixture softens, 3 to 5 minutes
13
Stir in asparagus
14
Stir a dash of seasoned salt into beaten eggs
15
Pour into the skillet and stir to blend well
16
Cook until set, about 2 minutes
17
Reduce heat to medium-low and stir frequently until eggs are scrambled and fully cooked, 2 to 5 minutes
18
Reduce heat to low; add Parmesan cheese and stir until melted, about 1 minute