Local asparagus plus local eggs, yum! Add a little smoky, spicy chipotle and you've got something really special. Serves for breakfast, brunch, or a quick and easy dinner. At this time of year, feel free to substitute ramps or spring onions for the onion in the recipe. If you happen to find some early cilantro, add 2 or 3 tablespoons of it at the end.
2-3 Tbsp olive oil
1 medium onion, in long thin slices
2 small potatoes, in rounds (1 ½ - 2 cups) (optional)
4-6 garlic cloves, minced
1 ½ cups chopped asparagus
2 canned chipotle peppers in adobo sauce, minced (and seeded if desired)
1 tsp salt
Freshly ground black pepper to taste
½ - ¾ cup shredded cheddar cheese
4 large eggs, beaten
Heat the olive oil in a large skillet. Add the onion and sauté for about 1 minute. Add the potatoes (if using) and stir until they are well coated with oil. Cover and continue to cook over medium heat until they are tender, about 10 minutes. Stir often to prevent sticking. If not using potatoes, skip to next step.
Add the garlic, asparagus, and chipotles to the skillet and sauté over medium heat until the asparagus is tender but still slightly crisp, about 3-4 minutes.
Add the salt, pepper, cheddar, and eggs to the skillet. Cook, scrambling, until the eggs are cooked through, about 5 minutes.