Recipes using asparagus & eggs?

I need your help! I need any recipes using eggs %26amp; asparagus but not a quiche type thing. I got some bacon to put in the recipe as well. Need to use the fresh asparagus asap cause I have it in the fridge for a week already. I don't want to throw it out as I really hate throwing food away


Thank-you in advance and hope some-one can help me. I am no cookRecipes using asparagus %26amp; eggs?
This wasn't called Quiche when my Momma made it for me,she always called it a breakfast,lunch or dinner bake.


Grease a square Pyrex dish and set it aside while preheating the oven to 350


You will need:


1 Large mixing bowl


6 eggs


1 cup grated cheese divided into 3/4 cup and 1/4 cup


Asparagus chopped into 1/2'; pieces with ends removed and discarded


1/2 cup Milk


Bacon fried,drained and crumbled


2 scallion onions chopped fine


1 Roma Tomato seeded and chopped coarse


1/4 Bell Pepper chopped Medium to Coarse


Salt and Pepper to your own taste


Tabasco Sauce (We always use it on ours)


Mix all of your ingredients reserving the 1/4 cup cheese for sprinkling on top and bake for 50 minutes or until you can put a tooth pick in the center and it comes out clean.


Cover it in Tabasco Sauce and serve.


We use linguica,ham,sausage or bacon for ours and whatever veggie combo we have or like and viola, it always turns out so yummy. Enjoy!Recipes using asparagus %26amp; eggs?
Bacon Wrapped Asparagus Bundles





1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips


Extra-virgin olive oil, for drizzling


A few grinds black pepper


4 slices center cut bacon or pancetta


Chopped chives or scallions, optional garnish


Directions





Preheat oven, if using, to 400 degrees F.





Lightly coat asparagus spears in extra-virgin olive oil.





Season the asparagus with black pepper





. Take a quick count of the spear tips.





Divide the total number by four.





Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together.





Repeat with remaining ingredients.





To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.





For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.
Hot Bacon Asparagus Salad


* 7 bacon strips, diced


* 1 pound fresh asparagus, trimmed


* 1/3 cup vinegar


* 1 tablespoon sugar


* 1/2 teaspoon ground mustard


* 1/4 teaspoon pepper


* 4 cups torn salad greens


* 1/2 cup sliced almonds


* 2 hard-cooked eggs, sliced


1. In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2-3 tablespoons drippings.


2. Cut asparagus into 1-1/2-in. pieces; saute in drippings until crisp-tender. Add vinegar, sugar, mustard, pepper and bacon. Cook and stir for 1-2 minutes.


3. In a large bowl, combine the salad greens and almonds. Add the asparagus mixture and toss gently. Top with eggs. Serve immediately.
I had creamed eggs and asparagus on toast for dinner last night.





Hard boil 4 to 5 eggs


Steam about 1/4 # asparagus, then cut into 1 inch pieces





Empty a can of condensed cream of mushroom soup into a medium skillet with a lid. Add 1/2 can milk (or water) and a splash of sherry or white wine if you have it. Heat this over medium heat til bubbly, then add sliced hard boiled eggs and asparagus pieces. Heat through then serve over toast or toast points.





You can use more asparagus if you want. I've sometimes used up to a half pound of asparagus in this with just the one can of soup. Why don't you use some of yours as fresh steamed asparagus, then cut the rest and refrigerate for use in this recipe later in the week?
make omelets. Brown the bacon then saute the asparagus in the fat and make the omelets. If you have some cheese and onion, more the better
EGGS AND ASPARAGUS





2 lbs asparagus


6 eggs


3/4 cup grated Parmesan cheese


1/2 stick butter, melted


sea salt, to taste





Wash asparagus.





If you bend the asparagus, you will find a point at which it breaks off easily. The asparagus is most tender above this point. Snap off the bottom of each stalk and save for vegetable stock.





Thinly scrape the bottom of the remaining portion of the stalk off with a vegetable peeler, for about 1 inch.





Select a tall stockpot or asparagus steamer pan which is tall enough for the asparagus to stand in. Tie the asparagus into 6 bundles using butcher's string (you can also tie them with leeks, chives or Spring onions).





Poach the asparagus (just below the boiling point) in a large amount of lightly salted water. If the asparagus is tender and thin, then time the cooking for 12-14 minutes. If the asparagus stalks are thicker, 18-20. Add the asparagus to the cooking water after it is at the simmering point.





Meanwhile, in a skillet, saut茅 the eggs in a small amount of butter, one at a time. Keep warm.





When the asparagus is tender, remove from the cooking pot and drain. Discard string and arrange asparagus on a heated serving plate or 6 individual dishes. Sprinkle evenly with Parmesan cheese. Melt the 1/2 cup of butter in a saucepan. Pour over the asparagus.





Serve each portion of asparagus topped with one of the eggs.





Serves 6.


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ASPARAGUS AND EGGS AU GRATIN





4 oz. noodles, homemade


4 hard cooked eggs


1/2 c. grated cheese


Paprika


1 (#2) can asparagus


1 1/2 c. white sauce


1/4 tsp. celery salt


Pepper





Place layer of cooked noodles in a buttered baking dish, 2 or 3 pieces of butter, then layer of asparagus, sliced eggs, cheese, celery salt, sauce then repeat another layer of ingredients. Top with remainder of cheese. A dash of paprika. Bake about 20 minutes until cheese is brown in a 350 degree oven.


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ASPARAGUS WITH EGG SAUCE





2 to 2 1/2 lbs. fresh asparagus


3 tbsp. butter


3 tbsp. all-purpose flour


1 tsp. salt


2 c. milk


Dash of Worcestershire sauce


1 tsp. lemon juice


1/4 tsp. onion juice


4 hard cooked eggs, chopped


Lemon


Pimento strips


Parsley





Cook asparagus in a small amount of salted boiling water 12 to 15 minutes or until crisp tender; drain. Melt butter in saucepan; blend in flour and salt. Gradually stir in milk; cook over medium heat stirring constantly, until sauce thickens. Add Worcestershire sauce, lemon juice and onion juice. Just before serving fold in chopped eggs. Serve sauce over asparagus. Garnish with lemon, pimento strips and parsley. Yields 6 to 8 servings.


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EGGS AND ASPARAGUS MIMOSA





4 lb. asparagus


1/4 c. butter, melted


1 tbsp. fresh lemon juice


3 hard cooked eggs, sieved, at room temperature





Snap off and discard bottom of each asparagus stalk. Cook, covered, in small amount of boiling water in large skillet just until crisp - tender, 5 to 10 minutes; drain. Mix butter and lemon juice in small bowl. Pour over asparagus; transfer to serving dish. Sprinkle with eggs. Serves 8.
EGGS AND ASPARAGUS





2 lbs asparagus


6 eggs


3/4 cup grated Parmesan cheese


1/2 stick butter, melted


sea salt, to taste





Wash asparagus.





If you bend the asparagus, you will find a point at which it breaks off easily. The asparagus is most tender above this point. Snap off the bottom of each stalk and save for vegetable stock.





Thinly scrape the bottom of the remaining portion of the stalk off with a vegetable peeler, for about 1 inch.





Select a tall stockpot or asparagus steamer pan which is tall enough for the asparagus to stand in. Tie the asparagus into 6 bundles using butcher's string (you can also tie them with leeks, chives or Spring onions).





Poach the asparagus (just below the boiling point) in a large amount of lightly salted water. If the asparagus is tender and thin, then time the cooking for 12-14 minutes. If the asparagus stalks are thicker, 18-20. Add the asparagus to the cooking water after it is at the simmering point.





Meanwhile, in a skillet, saut茅 the eggs in a small amount of butter, one at a time. Keep warm.





When the asparagus is tender, remove from the cooking pot and drain. Discard string and arrange asparagus on a heated serving plate or 6 individual dishes. Sprinkle evenly with Parmesan cheese. Melt the 1/2 cup of butter in a saucepan. Pour over the asparagus.





Serve each portion of asparagus topped with one of the eggs.


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EGGS SCRAMBLED WITH ASPARAGUS





1 bunch asparagus, trimmed %26amp; cut into 1/2'; pieces


8 eggs


3/4 tsp. salt


Pepper


6 tbsp. unsalted butter, room temp.





In a pot of lightly salted boiling water, cook asparagus until just tender, about 4 minutes. Drain and transfer to ice water. When cool, drain and pat dry. In a bowl mix eggs, salt, pepper. In a large skillet over medium heat, melt butter. Add eggs and asparagus and cook, stirring often, until eggs are moist but set, about 4 minutes.


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ASPARAGUS WITH EGG SAUCE





2 to 2 1/2 lbs. fresh asparagus


3 tbsp. butter


3 tbsp. all-purpose flour


1 tsp. salt


2 c. milk


Dash of Worcestershire sauce


1 tsp. lemon juice


1/4 tsp. onion juice


4 hard cooked eggs, chopped


Lemon


Pimento strips


Parsley





Cook asparagus in a small amount of salted boiling water 12 to 15 minutes or until crisp tender; drain. Melt butter in saucepan; blend in flour and salt. Gradually stir in milk; cook over medium heat stirring constantly, until sauce thickens. Add Worcestershire sauce, lemon juice and onion juice. Just before serving fold in chopped eggs. Serve sauce over asparagus. Garnish with lemon, pimento strips and parsley. Yields 6 to 8 servings.


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BAKED EGGS WITH CHEESE ASPARAGUS





1/2 bunch asparagus, cooked and chopped


4 to 6 hard boiled eggs, sliced


1/2 c. buttered bread crumbs


1 tbsp. butter


1 tbsp. flour


1 c. milk


2/3 c. cheese


Salt and pepper to taste





Make a sauce with the butter, flour, milk, and cheese. Mix the sauce with the asparagus and eggs. Top with bread crumbs. Bake at 300 degrees for 30 minutes.