Scrambled Eggs with Asparagus is not one of those dishes we make often. Well, it was the first time for us to combine scrambled eggs with asparagus. The vegetables we normally chop into scrambled eggs are tomatoes and green peppers and turn it into one of our favorite treats in Turkish cuisine called menemen. We sometimes make scrambled eggs with potatoes, onions or mushrooms too, but never had had it with asparagus until we made this one.
It is not because we don’t like the idea of these two together; the reason is we don’t see asparagus at markets in our area. It’s a very rare vegetable here, so it was like a treasure for us when Yusuf’s mom brought us some from her hometown. We used some of it in this Asparagus Pasta with Sun-Dried Chili and it was her idea to make this scrambled eggs with remaining asparagus and it was amazing! We loved it so much that we’ve made it about hundred times since then!
We used organic eggs for this recipe and it becomes divine! These eggs are from cage-free hens in a village here and abslutely taste much better than the ones sold at markets. It’s not always very easy to find such high quality eggs though. There is an old man selling eggs of his hens at our local bazaar and we buy from him whenever he brings. I can die for the heavenly flavor of the yolks of these eggs!
Besides asparagus, the other ingredient that makes this scrambled eggs so irresistible is the cheese it contains. We used izmir tulum, which has a sourish flavor and creamy texture when it melts. You can use your favorite melting cheese. Crispy asparagus matches perfectly with creamy and flavorful eggs and cheese combo.
We had this scrambled eggs at breakfast with sliced tomatoes and peppers, which are the staple foods at a typical Turkish breakfast. You can easily guess what we had as a drink: Delicious and addictive Turkish tea!