Fresh Asparagus Scramble with Herbed Cream Cheese & Tomatoes

• From: California Asparagus Commission

Ingredients

• 1 lb asparagus spears, ends trimmed

• 8 large eggs

• salt and pepper to taste

• 1 Tbs olive oil

• 4 oz whipped garlic and herb cream cheese

• 1 pint cherry tomatoes, sliced in halves

• 1 Tbs chopped fresh parsley

Similar to an omellete, this scrumptious combination of herbed cream cheese and eggs is perfect for any time of day.

Directions

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