Asparagus Baked Scramble

Asparagus is one of those things that make me wonder about myself. I hated it as a kid. As in the groaning, whiney, gagging, pushing your parents to the edge of their patience, not like it. But something happened along the way to adulthood. One day asparagus became edible, not only edible but delicious. Maybe I chanced upon it as a perfectly cooked side dish, maybe enough taste buds had died off (they say they change or die every 7 years), who knows. Once it was part of my personality to hate asparagus and now I love the stuff and look forward to its arrival. People are weird.

Doubling this recipe would be pretty easy, just cook it in an 8 inch square pan instead of a bread pan. You can also prepare it the night before and then bake it the next day, leaving one less thing to do for breakfast.

Asparagus Baked Scramble

4 eggs
½ cup chopped asparagus
½ cup chopped mushrooms
¼ cup shredded parmesan cheese
1 tsp. garlic powder
1 tsp. dried parsley
Hot sauce to taste
½ tsp. curry
½ tsp. salt

Preheat oven to 350°.

Mix together all ingredients and pour into a greased bread pan. Bake 25-30 minutes, until eggs are set.

Have questions, comments, or suggestions? Leave it below or you can reach me at willamettefoodadventures@live.com. I’d love to hear from you!

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