How is it already Monday, again?! I’ve been meaning to get this post out to you all for a little while, but I’ve needed some time to do stuff around the house that desperately needed my attention (read: the big office clean out!). The good news is the office is allllmost done, and I’ve finally found some time to sit my booty down at my newly clean desk (yay!) and write about this delicious scramble! I’m not sure what’s been in the air lately, but I’ve been super into quick and healthy scrambles. And this easy chorizo and asparagus scramble has been a frequent star at our breakfast show.
In truth, i’ve always considered myself to be much more of a fried egg person.
Do you have a strong preference one way or the other?
Fried is still usually the way that I order ’em when we go out for brunch (except for maybe the ham scramble at Rockcreek here in Seattle! It’s SO GOOD. I could eat those eggs every dang weekend).
But lately, at home, I’ve been into scrambles. Flavorful, veggie packed, healthy, easy breeezy scrambles.
Guys! Seattle is still sitting RIGHT on the middle of the fence with this whole nice weather business. My solution? Gingered pork soup with green spring vegetables and szechuan broth! It’s the perfect way to warm up AND indulge in some of the new spring vegetables that are making their way into our markets. Because what’s the fun of resisting new spring veggies just because the weather isn’t exactly cooperating?
Full disclosure here.. I’m totally obsessed with this soup and I’m not even sorry about it.
It’s a brothy, umami rich, green spring vegetable loaded bowl of goodness and I’m reaaaally excited to be sharing the recipe with you guys! I made this for the first time a while ago.. and just re-made it again right before I left for the Everything Food conference. It didn’t all get eaten before I left so I tucked a container into the freezer so I would have a healthy meal to come home to when I got back. And while I wouldn’t recommend freezing it (the veggies got a little soft and turned a weird green color) I still happily ate it when I returned 🙂