Perhaps I’m getting ahead of myself here, considering that we’re only a few days into spring, but I can’t help but already celebrate asparagus season. I’ve had a fascination with asparagus since first discovering this green beauty upon moving to the States.
Asparagus feels memorable every time it ends up on my plate. Despite its year long availability, it is a pricier vegetable and I reserve it for special meals. But in spring, when the farmers markets explode with the green spears, I take full advantage and gorge on it.
Even though asparagus at first glance seems robust and sturdy, it can easily be wrecked in the cooking process. It needs to merely kiss the heat for a few minutes in order to come into its full, glorious potential. I guess I never really thought about vegetables making out with heat but okay…I guess this is where we are now.
But let’s get back to today’s recipe. I wanted a versatile enough dish that could easily make for a simple breakfast lunch or dinner. I also wanted it allergy friendly and first and foremost, tasty, with earthy yet bright flavors to celebrate all that spring has to offer.
Red onion and sausage create a flavorful base and are tossed with cauliflower rice, sweet bell pepper and asparagus. Ginger and coconut aminos, add depth and the whole thing is finished with some bright lemon zest. Now, you could certainly stop there, but if you want to take it a step further, you could add an an over-easy egg and take this dish to another level.
This Asparagus Sausage Scramble:
- whole 30
- easy to make
- perfect as breakfast, lunch or dinner
- can be customized to be vegetarian or even vegan
Tips for making Asparagus Sausage Scramble
What I love most about these types of dishes is just how simple and versatile they are but also very much easily customized.
What sausage is best for this Asparagus Sausage Scramble
If use pork sausage for this recipe, but turkey or chicken would work very well too. As far as spice, it’s entirely up to you if you prefer spicy sausage or sweet. As I have little mouths to feed, I try to keep the spice limited so gravitate towards sweet sausage.
Can you leave out the sausage?
You certainly can. If you want just a scramble with just vegetables and egg, feel free to omit the first step of cooking the sausage. And if you’re vegan, you could always add in tofu in place of egg and vegan sausage. My only concern suggestion is to read labels very carefully if you’re a gluten-free vegan as sometimes these products tend to have gluten.
If you can’t find or don’t like asparagus
While asparagus is almost always available if you can’t find it or don’t like it, feel free to use green beans. They will work well and give a similar crunch and texture.
Can you make this dish with quinoa or rice?
You certainly can. If you’re not strictly paleo or whole 30 or cannot find riced cauliflower or simply don’t like it, you can use cooked rice or quinoa to replace the cauliflower rice. If you want to make your own cauliflower rice, check out this easy recipe for it.
Egg options for Asparagus Sausage Scramble
For this scramble, I like using over-easy eggs, but scrambled, poached or soft boiled eggs would work equally as well.
- 1 tbsp olive or avocado oil
- 2 sweet Italian sausage links, casings removed
- 1/2 red onion, chopped
- 1lb asparagus, trimmed and cut into 2” pieces
- 1 yellow, red or orange bell pepper, chopped
- 4 cups cooked cauliflower rice (follow package instructions)
- 1 tbsp coconut aminos
- 1” knob grated ginger
- zest of 1/2 lemon
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 4 eggs
- optional: 1 green onion sliced, green parts only
- Heat cast iron skilled over medium heat. Add oil and sausage. Cook sausage breaking it up with a wooden spoon until it’s cooked through – about 10 minutes. Remove sausage and set aside.
- In the same pan, if needed, add a little more oil, onion and a pinch of salt. Cook onion stirring regularly for 5 minutes until translucent. Add bell pepper and asparagus and cook for another 5 minutes until vegetables have softened a little.
- Return sausage to pan, add cauliflower rice, sausage, grated ginger, coconut aminos, salt, pepper and lemon zest. Cook for 5 more minutes, stirring occasionally, until all ingredients have combined.
- In a separate pan, cook eggs to your preference and serve along with asparagus scramble.
- Optional, top with green onion and serve right away.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 199mgSodium: 720mgCarbohydrates: 28gFiber: 6gSugar: 7gProtein: 20g