Eggs with Asparagus and Mushrooms

Cooking with Eggs Again!
by Sharon Gaughan, PCLF Education Program Director

On Sunday I attended my favorite antique fair in Elkhorn, Wisconsin.  In addition to many, many antique venders, this fair also has a few farmer's market stands.  Once I'd made it through all the antiques (which took about 4 hours!), I stopped to see what foods they had to offer.  

The asparagus immediately caught my eye.  Spring is asparagus season -- so if you want to eat with the seasons, this is the time!  




On the very same table they were also offering several types of mushrooms -- including my favorite, baby portabellas!

I immediately envisioned some scrambled eggs with the addition of sauteed asparagus and the portabella mushrooms. Of course, I already had the necessary eggs at home -- so I decided to buy some of both the asparagus and the baby bellas.  As I made the drive back home, I was looking forward to dinner that night!

As evening fell and it was time to start the cooking, I sauteed some onion and garlic in addition to the asparagus and mushrooms.  And once the eggs were scrambled, and the veggies added, I topped it all with a bit of Monterrey Jack cheese. 

Ah!  A simple, but most delicious feast!