Spring Scramble

Spring has, and always will be, my favorite season. I love the way the trees come to life with new buds and the brilliant purple of crocus growing valiantly through the snow. The countryside slowly turns from white and brown to a verdant landscape radiant with new life. It is a time of renewal, in every sense of the word.

Spring is also the time of one of my favorite vegetables—asparagus. Growing up in Montana, asparagus would grow wild along the road and I remember walking by these green shoots, standing as soldier sentinels, on my way to school. How my mother loved when my brother and I would pick, and bring it home to her. At the time, my tastes had not matured enough to appreciate what a treat it was. Now there is practically no way in which I do not enjoy asparagus. Smothered in garlic butter, stir-fried, steamed with cheese sauce or in a scramble for breakfast, it delights my soul with the promise of spring.

My mother-in-law, Ruth Detwiler, taught me this delicious recipe.

Spring Scramble

Serving for one

2 Eggs
5-6 Spears Asparagus—cut on the bias
2-3 Fresh Mushrooms—sliced
1 T milk
1 tsp. butter
1 Tbs Cheddar Cheese—grated (optional)
Salt and Pepper to taste

In a small bowl wisk together the eggs and milk. Add salt and pepper. Melt the butter in a non-stick skillet over medium-high heat, swirling to coat pan. Place asparagus and mushrooms in skillet and immediately add eggs. Sprinkle with cheddar cheese if desired. Using a spatula gently push, lift, and fold the egg mixture until
Enjoy with a piece of whole-wheat toast for a nutritious breakfast.