Eggs with Asparagus, Mushrooms, and Garlic Scapes
This dish uses some of the true gems of the late spring and summer and combines them with farm fresh eggs for a dish you’ll want to make again and again.
Serves: N/A • Prep Time: N/A • Cook Time: N/A
Eggs with Asparagus, Mushrooms, and Garlic Scapes
Late spring/early summer is a wonderful time to visit your local farmer’s market. The transition from the mild, wet weather of spring into the heat of true summer brings with it a sudden rush of stone fruit and tender greens. Amongst my favorite farmer’s market finds are asparagus, mushrooms, and garlic scapes.
Mushrooms are of course a year-round ingredient, given that farmers are raising them themselves in dark, humid basements or growing rooms, and there’s something nice about buying them from the people who have actually grown them. Asparagus though, that’s something that is special to this time of year. During the later months asparagus is typically available in the thick-stalked steakhouse variety. These tend to be pretty hefty, and can be fibrous and woody when you get further down the stem. They’re definitely a nice choice for certain dishes (see my recipe here at Forq for Shaved Asparagus with Lemon Sriracha Vinaigrette), but late spring brings the emergence of thin, tender stalks of asparagus that barely even need to be cooked.
Special also to this time of year are garlic scapes. Scapes are the long, thin tendril of the garlic bulb that emerges from the ground and eventually blossoms. Scapes are harvested before the flower opens, a practice which helps the underground bulb to grow larger. A lot of people throw these away, which is completely insane given that they’re a seasonal delicacy that is not to be missed.
Cooking eggs with sautéed vegetables is a great way to empty out the fridge, and to make something healthy and substantial.
The following recipe is one born out of hunger and a dash of laziness. I have a tendency to buy vegetables that, at the time of purchase, I have a great idea for, only to find myself reaching for familiar, tried-and-true recipes that don’t use my new acquisitions. My greens in the meanwhile become lost on the bottom shelf of the fridge, or the gulag that is my vegetable bin.
Cooking eggs with sautéed vegetables is a great way to empty out the fridge, and to make something healthy and substantial. If garlic scapes aren’t available at your local farmers market (you’ll never, ever be able to find them in a regular supermarket), substitute in green onions and a couple of cloves of finely chopped garlic.
*A note on cooking eggs: when cooking eggs, the almost universal rule is to cook them low and slow. Cooking eggs over high heat is basically a guaranteed disaster, regardless of the method of preparation. Raising the heat beyond medium will make your eggs crumbly, dried out, and flavorless. For recipes like this, raising the heat will result in the bottom of the eggs cooking, but not the top, meaning that the part touching the pan will be dried out and burned while the top will be runny and raw. You can’t cut corners with time for cooking eggs, so cook them slow or not at all.
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First, heat 2 and 1/2 teaspoons of salted butter in a large saucepan set over medium high heat. When the butter has melted and started to bubble, add the garlic scapes to the pan and cook for about two minutes until they’re beginning to look browned and slightly shriveled. Make sure to stir constantly so that neither the butter or the scapes burn.
Next, add the mushrooms to the pan and stir to coat evenly with the butter. Spread the mixed mushrooms and scapes around the pan, making sure that the mushrooms are not clumped together. Mushrooms release a tremendous amount of liquid, and in order for them to brown they need to be spread out and touching the surface of the pan. The pan may seem crowded at this point, but it’s important to remember that as they give up their liquid the mushrooms will shrink in size, and so after a couple of minutes you shouldn’t have any problem with space. Stir occasionally to help the liquid evaporate and to make sure the mushrooms brown on both sides as much as possible.
Once the mushrooms are browned, add the asparagus to the pan and season evenly with 1/4 teaspoon of salt. Cook for about 1 minute, stirring constantly, and then reduce the heat to low. Make sure the vegetables are spread evenly in the pan and then crack four large eggs into the pan, taking care to evenly distribute the eggs in the pan (imagine the pan is split into four even “quadrants” and put one egg in each of those four zones). Use your spatula or a fork to pierce the transparent sac that holds all the egg white together, and then cover the pan with a tightly fitting lid (or use aluminum foil if no lid is available). Cook until the egg whites have set, around 7 minutes. If you’d like your egg whites to be almost entirely set, but the yolks to be mostly liquid, follow the directions (and allow for a couple of extra minutes of cooking time) but don’t cover with a lid.
Serve immediately with some nice bread.
Here’s how to make this delicious recipe
Set a large frying pan over medium-high heat and add butter. Once melted and bubbling, add sliced garlic scapes to the pan and cook, stirring frequently, until beginning to brown and turn soft, about two minutes.
Add the sliced mushrooms to the pan and stir until coated with butter and evenly distributed with the scapes. Cook until mushrooms are browned, about 5 minutes.
Cook the mushrooms until browned
The mushrooms will release a lot of liquid into the pan, so stir occasionally to help the liquid evaporate and make sure the mushrooms are spread evenly across the pan.
Once mushrooms are browned, all the asparagus to the pan, season evenly with salt, and cook for about 1 minute, stirring constantly. Reduce the heat to low and crack four eggs over the vegetables, making sure that the eggs are evenly spaced in the pan. Make sure to pierce the sac containing the egg white so that it spreads across the vegetables.
Crack four eggs over the vegetables, making sure to pierce the sac containing the egg white
Place a lid over the pan and cook over low heat until the egg whites have set, about 7 minutes. Serve immediately.
- 2 and 1/2 tbsp salted butter
- 1 cup sliced garlic scapes cut into 1 inch pieces
- 1 cup sliced mushrooms button or baby portabella
- 1 cup sliced asparagus cut into 1 inch pieces
- 1/4 tsp salt
- 4 large eggs
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Eggs with Asparagus, Mushrooms, and Garlic ScapesThis dish uses some of the true gems of the late spring and summer and combines them with farm fresh eggs for a dish you’ll want to make again and again.
Who’s Cooking Today
Jacob Dean is a freelance food and travel writer, recipe tester, and culinary product reviewer based in Washington, D.C. He is a regular contributor to The Cook’s Cook Magazine, DCist, Industree, has freelanced as a recipe tester for the New York Times, and has been published by the Washington Post. Jacob has tried over twelve hundred unique beers (he keeps count).
You can find him online at jacobdeanwrites.com, on Twitter as @SchadenJake, and on Facebook as Jacob Dean Writes.
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