I have this belief about breakfast places that the smaller the menu the better. I would rather go somewhere that has few options but everything is AMAZING than someplace that has a million options but only a handful worth eating. A large menu isn’t impressive, a thoughtful menu is. I get a lot of compliments from friends about my breakfasts and I believe it’s specifically because even though it looks like I’m throwing a bunch of crap in a pan, I’m actually making something I’ve made hundreds of times. Scrambles are my dish. I can pull a bunch of withered vegetables from the fridge in the unlikeliest of combinations and turn into something spectacular. And because I’ve made hundreds (nearing a thousand at this point) I have this running list of rare seasonal moments when some of my favorite ingredients overlap for just a couple of weeks. One of these is apple and asparagus with sharp cheddar cheese. Asparagus is an early spring vegetable, and apples are a late fall fruit, so there is very little when you can have both in a scramble, but NOW is that time!
I admit, the apples at this time of year are less than amazing. They have been in some form of cold storage all winter and are usually bordering on mealy or rubbery, but if you are planning to cook with them instead of eating them fresh it’s just fine. And the asparagus this time of year… perfect!
Apple Asparagus Scramble
Ingredients (makes 1 serving):
- 1/4 onion
- 1 medium potato
- 1/2 apple
- 3-4 asparagus spears
- sharp cheddar cheese
- olive oil
- heat your skillet with enough olive oil to thinly coat the pan
- cut your onion in small pieces and add it to the pan, turning the heat down to medium
- cut your potato into small cubes and add it to the onion, stirring occasionally
- core the apple and cut it into bite sized pieces, add it to the onion and potato. Salt well.
- cover and continue to cook on medium heat, stirring occasionally until the potato is tender. If it starts to stick add small amounts of water to the pan to loosen it. Don’t worry too much if it’s sticking, you want the ingredients to caramelize and sear on the pan a little, and a tiny bit of water really will loosen it well.
- meanwhile, cut each asparagus spear into three pieces, and quarter or halve each piece (depending on thickness) and set aside
- break two eggs in a bowl with a splash of milk and beat well. Set aside.
- when the potatoes are tender uncover the pan and add the asparagus. Stir frequently until the asparagus is bright green.
- add the egg batter and let it rest until the edges of the pan seem cooked then begin to stir it until all the ingredients are well covered and the egg is well cooked.
- turn off the heat, top with grated cheddar and scallions, cover and let rest while you make some toast.
- butter your toast and serve!