Low-carb asparagus scramble recipe

Filed under: Low-carb Recipes — @ March 2, 2009

I don’t know about you, but I can hardly wait for the arrival of one of my favorite low-carb vegetables on the planet to come into season–California fresh asparagus. These succulent green spears are just about in season with Spring coming sooner than you think and I just love experimenting in the kitchen with new recipes utilizing this stylish and versatile veggie for people who are livin’ la vida low-carb. It can be used in a wide variety of dishes or as the perfect side dish to your meat on your dinner table.

In these difficult financial times right now, a lot of people are choosing to eat at home more often while looking for low-carb comfort foods that combine taste, nutrition and value. For those of us who are also trying to cut down on our carbohydrate intake, I’ve got the perfect recipe to share with you today that combines the incredible taste of asparagus with a low-carb staple–EGGS! It’s a Fresh Low-Carb California Asparagus Scramble that can literally be served anytime during the day.

This amazing dish provides a mouthwatering veggie/protein combo that will delight the low-carber in your life. The moist tender asparagus spears are packed with some remarkable nutrients and the simple ingredients and preparation of this recipe will yield you some of the most delicious results you’ll ever see in a low-carb dish. Special THANKS to the California Asparagus Commission for allowing me to share this recipe with my readers today. ENJOY!


  • 1 lb. asparagus spears, ends trimmed
  • 8 large eggs
  • Salt and pepper to taste
  • 1 Tablespoon olive oil
  • 4 oz. whipped garlic and herb cream cheese
  • 1 pt. cherry tomatoes, sliced in halves
  • 1 Tablespoon chopped fresh parsley

Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.

Whisk eggs in large bowl. Season with salt and pepper. In a large skillet over medium heat, heat olive oil. Add eggs. Stir until eggs are almost set, about 1 minute.

Add cheese in dollops and then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.

To serve, cut asparagus spears into 2-3-inch pieces and fold into egg mixture and place on heated plate or oval ovenware. Garnish with chopped parsley.

Option: serve an additional 2-3 spears of cooked asparagus on the side.

Servings: 6

Nutrients per serving:

  • Calories 193
  • Fat 14g
  • Saturated fat 5g
  • Total carbohydrates 6g
  • Dietary fiber 3g
  • Net carbs 3g
  • Protein 12g

Tips for Buying Asparagus
Select spears of similar diameter so that they cook evenly. Tips should be completely closed. Store fresh asparagus, wrapped in plastic, upright in the refrigerator for up to three days. Once cooked, asparagus can again be stored for an additional three days.


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