Spring delight: Savoring asparagus season's first bounty
Asparagus has just appeared in shops. As is often the case at the beginning of the season, asparagus prices aren't low. However, there are promotions, and it's worth taking advantage of them. I purchased a beautiful bunch this way and then prepared a splendid breakfast.
Asparagus is one of my favourite spring vegetables. Naturally, the tastiest ones are from local farms, but we'll have to wait a bit longer for those. However, I have already missed their flavour, and as soon as I saw them on sale at the discount shop, I immediately grabbed a bunch.
Why is it worth eating asparagus?
It's worth eating asparagus as often as possible because it has a wealth of nutritional value. Asparagus is rich in potassium, which regulates blood pressure and prevents excessive water retention, and contains zinc, which supports blood vessel elasticity. These vegetables are also high in vitamin C, vitamin E, and beta-carotene, which act as antioxidants and protect cells from damage.
Additionally, asparagus is low in calories and contains fibre, which is crucial for metabolism and good digestion. There are plenty of reasons to eat asparagus, but we also highly value it for its delicate, slightly nutty flavour.
What to eat with asparagus?
Numerous cooking ideas exist for asparagus. It is ideal for salads and can be lightly boiled or sautéed in a pan. Fans of these vegetables know that they add flavour to almost any dish.
However, I decided to use the first asparagus of the season for scrambled eggs. Even this simple dish tasted elevated. There's no hiding it; this way, you create a breakfast worthy of the best restaurant.
Scrambled eggs with asparagus
Ingredients:
- a bunch of asparagus,
- 5 eggs,
- a few slices of ham (optional),
- 2 tablespoons of butter,
- salt and pepper to taste.
Instructions:
- Wash and dry the asparagus, then cut off the tough ends. Chop them into smaller pieces.
- Heat the butter in a pan. Sauté the asparagus, then add finely chopped ham.
- Beat the eggs with a fork. Pour them over the sautéed vegetables and ham. Cook on medium heat, stirring constantly.
- Finally, season to taste.
- Serve the scrambled eggs with sourdough bread or a baguette.
