Asparagus is springing up! And though a lot of people have the perception that the skinny asparagus is preferable — wrong! The fatties are much better in flavor. The first is coming on the market right now from California.<\/p>\n
Tasty asparagus has been a mainstay at fine restaurants forever. You see it on almost every grand steakhouse’s menu as a side dish — slathered in hollandaise. And, really, who doesn\u2019t love that little splurge!<\/p>\n
An equally delicious way to serve up this local short-season wonder is in a scrumptious A.M. dish just perfect for Easter morning brunch — Asparagus, Shrimp & Boursin Breakfast Scramble. This medley of flavors melds beautifully — the garlicky herby Boursin giving it its final yum factor.<\/p>\n
Another popular way to prepare fresh asparagus is grilled on a BBQ and served with a great dip. Hot off the grill, warm or even chilled, the grill adds a nice smoky character to the \u201cgrass.<\/p>\n
But alas, no hollandaise or boursin cheese for me. I have been on a low fat eating plan for the last 6 months –so last night I made a very flavorful and low cal saute. First I cooked sliced sweet onion with shitake mushrooms for a few minutes in a non-stick pan and then added fresh asparagus spears, trimmed and broken in half. I added some fresh garlic and about 1\/2 a cup of some brewed red chai tea and a splash of tamari. Then covered the pan for about a minute to get the asparagus steaming. I then removed the lid and continued to cook till the asparagus was tender and the tea was reduced. Yum!<\/p>\n
So get your spring on with some fresh asparagus!<\/p>\n
Asparagus, Shrimp & Boursin Breakfast Scramble<\/strong><\/p>\n Makes about 4 servings<\/p>\n 8 eggs In a large, non-stick skillet heat the olive oil over medium-high heat until hot. Add the asparagus and cook, stirring often, until barely tender, about 2 minutes.Add in the egg mixture and move the eggs around the pan with a spoon or spatula, turning them as necessary until they are three-quarters cooked, about 1 – 2 minutes, and have just started to thicken.<\/p>\n At this point add the shrimp. Fold into eggs, heat through and serve immediately. Dollop 2 tablespoons of Boursin on top of each serving and sprinkle with parsley if desired.<\/p>\n Copyright 2000 by Kathy Casey<\/p>\n","protected":false},"excerpt":{"rendered":" Asparagus is springing up! And though a lot of people have the perception that the skinny asparagus is preferable — wrong! The fatties are much better in flavor. The first is coming on the market right now from California. Tasty asparagus has been a mainstay at fine restaurants forever. You see it on almost every […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11869,11839,11870,11840,11803,11857,11859,11805],"class_list":{"0":"post-40","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-dishing-with-kathy-casey-blog","7":"tag-breakfast","9":"tag-other","11":"tag-recent","13":"tag-recipes"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/40","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/40\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 tablespoons water
\nsalt & pepper to taste
\n1 1\/2 teaspoons olive oil
\n1 cup bias-cut fresh asparagus
\n4 oz. wt. (1\/2 cup) bay shrimp, drained well (you can also use crab meat)
\n1\/2 cup Boursin cheese (garlic and herb)
\nchopped parsley for garnish if desiredIn a large bowl whisk together the eggs and water until very foamy; season as desired with salt and pepper and set aside.<\/p>\n