Leek and Asparagus: A Delightful Accessory for Scrambled Eggs

9 Jan

Today we have a guest post – my friend Ashley who is my accomplice in many of the recipes you see on this blog (most of the beverage recipes, funnily enough).

Served separately from the eggs

Served separately from the eggs

Ashley is from Maryland, which from my perspective is the South, although I suppose you can argue Middle Atlantic (for those of you who are curious where Long Island falls in the regionality game, we are kinda Middle Atlantic and kinda New England, which makes it very challenging to decide which Growing Zone to follow when planting in my garden! I welcome input on that. But let me meander back to Ashley and the South).

Prosecco mimosas are the appropriate accompaniment

Prosecco mimosas are the appropriate accompaniment

Ashley, like so many good Southerners has a terrific fondness for ramps (wild leeks) and anything that resembles them. So when making a breakfast recently, she decided to use the leeks in my fridge to accessorize the scrambled eggs I had on tap. Ashley has an aversion to butter (yeah, crazy, right?) so she used about a tablespoon of olive oil. You could certainly substitute, but I liked them just like this.

Mixed up with the eggs

Mixed up with the eggs

From Ashley:

Here is a very rough write-up of the leek eggs that we ate (and we used to call wild leeks ramps, so there might be other recipes out there that call for ramps instead of leeks…):

Take 1/2 pound leeks (approx. 2 medium) and scrub them to death.  Remove the end green parts.  Because they are so incredibly difficult to clean, you may have to clean them, start to cut them, stop and clean them again.  But in the end the effort is well worth it.

 Trim the ends and cut into small pieces.  Saute until leeks are tender.  While it apparently tastes better with butter, you know my aversion to butter, so this is where I use olive oil.

 Open your friend’s refrigerator and pilfer her leftover roasted asparagus.  How can you let perfectly good asparagus go to waste!?  Cut the asparagus into 1/2 inch pieces.  As the leeks are almost finished cooking, add the asparagus until it heats up.

 Scramble 2 eggs (per person).  Add the warmed leeks and asparagus.

 We didn’t do this, but when I’ve made it before, I’ve added a little parmesan/grana padano cheese and that makes it irresistible!  Thyme is also a nice spice to add to this.  And of course, there’s always sriracha for the bonus kick.

You may also like:

Pan-roasted Tomatoes and Prosecco Mimosas


12 Responses to “Leek and Asparagus: A Delightful Accessory for Scrambled Eggs”

  1. kathryningrid January 15, 2013 at 8:50 pm #

    Oh, my, what a lovely combination!

  2. Bluejellybeans January 11, 2013 at 3:34 pm #

    Hi girls! Fantastic recipe, sounds like the perfect breakfast, brunch, lunch,… 😉

  3. Conor Bofin January 10, 2013 at 3:16 pm #

    Nice recipe. I’m with Mad Dog on the picture. Not that there was anything wrong with the previous one…

  4. thewindykitchen January 9, 2013 at 9:26 pm #

    Such a great combination! I’ve made a ramps omelette a few years ago and it was amazing! I should give leeks a try too 😉

  5. Mad Dog January 9, 2013 at 1:57 pm #

    They sounds great. I used to have a lot of Spanish friends who didn’t like butter, preferring olive oil in its place.
    That’s a great new picture you have BTW 😉

    • Natalia at Hot, Cheap & Easy January 9, 2013 at 2:27 pm #

      I also prefer olive oil to butter, but Ashley really has an aversion to butter! Mind you, I have an aversion to milk…not cheese or yogurt or butter or cream..but milk! Thanks for the photo compliment. One tries….

      • Mad Dog January 9, 2013 at 2:57 pm #

        Having grownup with butter, I’d use it on bread, for pastry and for cooking steak, scrambled eggs and mushrooms. But normally, for cooking, I rarely use anything other than olive oil and of course I enjoy it on bread too, especially with pan con tomate 😉

      • Natalia at Hot, Cheap & Easy January 9, 2013 at 3:07 pm #


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