Eggs with Asparagus, Smoked Salmon, and Cream Cheese
A delicious light lunch or dinner to make at home
Since we have only a month or so to make the most of our local asparagus crop, I figure one could have dinner at the Roadhouse one evening and then make this simple, delicious scrambled egg dish later in the week!
To begin, wash and cut some asparagus spears into one-inch pieces. Heat a bit of olive oil in a skillet, and add the asparagus pieces and a pinch of sea salt. Stir and sauté until the asparagus is soft and golden brown on the edges.
Set a tub of Zingerman’s Cream Cheese on the counter so it comes to room temperature. Do the same with an ounce or so of sliced cold-smoked salmon per person, cut into one-inch squares.
Meanwhile, crack two to three eggs per person and beat them gently with a fork. When the asparagus is tender, add the eggs to the sauté pan and stir, again gently. Add a good amount of cream cheese (to your taste) and the smoked salmon. Stir again, pulling the eggs that have set up away from the edge of the skillet toward the center. Continue on apace until the eggs are set—you can adjust the cook time to your preference; I like mine on the softer side.
Slide the eggs onto warm plates, and grate on some fresh pepper and add a sprinkle of sea salt. If you like, a few snippets of fresh dill make a great garnish, too. Enjoy with Bakehouse toast or a Zinglish Muffin—or, better still, pile it on one of the Jersey Onion Rolls we’ll be making on a Special Bake this coming weekend!
