Scrambled egg asparagus

Scrambled eggs with asparagus and ham

Category: Breakfast, Starter/snack | Serves: 2

Prep time: 10 minutes | Cooking time: 10 minutes


200g (7oz) fresh asparagus spears (about 1 bunch of asparagus)

4 eggs

2 tablespoons semi-skimmed milk

1 tablespoon snipped fresh chives or parsley

Freshly ground black pepper, to taste

2 thin slices (about 20g/ ¾ oz each) lean ham (smoked or unsmoked), chopped

  1. Trim woody stem ends off asparagus spears; cook spears in boiling water for 6-8 minutes (depending on their thickness) or until tender. Drain well and keep warm.
  2. Meanwhile, break eggs into a bowl, add milk, herbs and black pepper; lightly beat ingredients together.
  3. Pour egg mixture into a small, non-stick saucepan; cook gently, stirring regularly, until mixture begins to thicken and then scramble. Remove pan from heat and continue stirring until egg mixture becomes creamy and is cooked to your liking (eggs will continue to cook in residual heat without turning rubbery). Stir in chopped ham.
  4. Serve on warmed serving plates; arrange cooked asparagus on top. Serve with wholemeal toast or bread, if desired.


  • Courgettes, baby broad beans or peas can be substituted for asparagus. Try using poached salmon in place of the ham.

Nutritional information

Scrambled Eggs with Asparagus and Ham