Source: California Asparagus Commission

Scrambled eggs with asparagus, tomatoes, and fresh parsley.

Servings

1 lb fresh asparagus , ends trimmed
8 eggs (large)
1 pinch salt and pepper , to taste
1 tbsp olive oil
1 pint fresh cherry tomatoes , sliced in halves
1 tbsp chopped parsley
4 oz Cream Cheese, garlic & herbs, deli

1 Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.
2 Whisk eggs in a 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.
3 Add cheese in dollops and then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.
4 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.