I always feel fancy after chowing down on asparagus. This nutritional powerhouse has a whole host of health benefits alongside being absolute perfection in terms of flavour and aesthetics. The nutrients in asparagus can support heart and bone health, while the folate and iron that it contains may be especially beneficial during pregnancy.
Seasonal eating provides the best bang for your buck, not just in terms of value for money but also nutritionally so try this dish between April and mid-June when asparagus is readily available and at its best.
I’m all for simple cooking that allows the flavour of fresh ingredients to shine through so what better than pairing this celebrated superfood with the protein packed staple of the humble egg.
Serves 2
Ingredients
- 12 sprays of 1-cal spray
- 1 medium waxy potato, cubed into ¼” pieces
- 12oz/ 350g asparagus, trimmed and cut into ¾” pieces
- 3-4 large eggs, lightly beaten
- Salt and pepper, to taste
Steps
- Heat oil in a medium nonstick skillet over medium heat.
- Add potato and cook, stirring occasionally, until golden brown, about 15 minutes. Transfer to a plate.
- Add more 1-cal spray, if required and add asparagus to the pan.
- Cook, stirring occasionally, until the asparagus is tender, 3 to 4 minutes.
- Return the potato to the pan and season.
- Add eggs.
- Reduce heat to medium-low and cook, stirring occasionally, until the eggs are set, 2 to 3 minutes.
- Enjoy!
