Mar
Roast Asparagus + Egg Sandwich {and a Liebster award}
Asparagus is practically a requirement of my spring eating and cooking repertoire. Never mind that the only thing around here right now that says spring is the calendar. Remember last week when I bragged about the unusually warm weather and even showed off my stellar grilling skills with this sweet potato and kale grilled pizza? Well…things have changed. The temperature dropped over the weekend and on Sunday night a bit of snow came down, leaving a fine layer of cold white stuff on my freshly raked lawn and budded daffodils. So much for summer-like weather in March. I’m a practical person though so I did what any hardened northerner would do. I turned up the heat and spent the week eating the most spring-ish food I could find- strawberries and asparagus. 
My strawberry recipe needs a little refining before I can share it with you (translation: I had a recipe flop), but the roasted asparagus atop scrambled eggs with chives is was just divine! Simple fresh flavors and a super easy preparation have just made this my go to spring meal. There are two components to this sandwich. First the asparagus is roasted with a drizzle of olive oil, a sprinkle of salt and pepper and a dusting of freshly grated parmesan.
Next the eggs are mixed with chives and a tiny bit of milk and scrambled until fluffy. At the end a bit more parmesan is added because…well because it’s cheese and more cheese is always better.
A scoop of egg goes on top of a whole wheat English muffin.
Pile on the asparagus.
There you have it. The perfect spring breakfast, lunch or dinner sandwich.
Roast Asparagus + Egg Sandwich
Makes 4 sandwiches
3/4 pound asparagus
1/2 tablespoon olive oil
salt and fresh ground pepper
2 tablespoons freshly grated parmesan, divided
5 eggs
2 tablespoons milk, cream or half & half
2 tablespoons chives, minced
1 teaspoon unsalted butter
4 whole wheat English muffins
1. Preheat the oven to 400ºF. Snap off the tough ends of the asparagus and pile them on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Arrange the asparagus spears in a single layer. Roast for 12 minutes. Remove from the oven and sprinkle one tablespoon of parmesan evenly over the asparagus. Roast for another 5 minutes or until the spears are tender and the cheese is crispy.
2. While the asparagus is roasting prepare the eggs. In a medium size bowl whisk together the eggs and milk. Add the chives and a dash of pepper (you can add salt if you like but I like to leave it out because I think the parmesan that you will add at the end provides more than enough saltiness). Melt the butter in a medium size skillet over medium-high heat. Add the eggs and turn the temperature down to medium. Cook, stirring almost continuously, until they are are fluffy and cooked through. Remove from the heat and add the remaining one tablespoon of parmesan.
3. Toast the English muffins, pile each with a quarter of the eggs and a quarter of the asparagus. Serve immediately.
An award and a confession:
I was given an award..twice. And I feel kind of bad about it. See the thing is you’re not supposed to get this award twice. A Liebster (it means favorite or beloved in German) Award is given to bloggers from other bloggers. I was first given the award from Gerlinde at Cooking Weekends. The idea is that you give the award to 5 bloggers and they in turn give the award to 5 more bloggers. It’s a great way to acknowledge the blogs you love and share them with others. Of course, this chain of blog love only works when everyone follows the rules. It’s been over a month since Gerlinde gave me the award and I’m just now doing my part by announcing it here and in turn giving out my five awards. I know, I know, it’s ridiculous and I have no good excuse for waiting this long. What finally spurred me into action was when last week Julie over at Tastefully Julie also awarded me the Liebster!
So here’s a big Thank You to both Gerlinde and Julie for nominating me ♥
There are a few conditions of accepting this award:
Thank the person (or persons) who gave you the award and link back to them
Copy and paste the Liebster Blog award onto your blog
Give the award to 5 blogs with 200 followers or less and let them know by leaving a comment on their blog
Here are my choices in no particular order:
Texanerin Baking
My Little Table
Seaweed & Sassafras
Sweet and Salty
Cupcake Design
Hope you all enjoy these blogs as much as I do!
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Wow!! Good morning, Amanda!! Thank you so much for passing on the Liebster Blog Award to us! We feel so honored and congratulations on receiving this award TWICE! Like we said before, awesome photos and loving the healthy breakfast!
What a healthy and delectable breakfast!
what a fabulous way to begin the day! these look delicious!
Thanks again for the award! 🙂
Your sandwiches look fantastic and this post really has me craving English muffins. I’ve tried making a few 100% whole grain English muffins a few times and they never come out very well. Hopefully that’ll change in the future!
Looks and sounds great! I love these pictures!!!