Steam-in-bag asparagus gets dressed up quick with a whisked egg and garlic butter sauce. This shelf gives you the vegetable ready to go, so dinner is thirty minutes from tired to fed.

Serves 2. 25 minutes, 15 at the stove.

About 240 calories a serving, 7 g protein, 3 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Steam one bag of asparagus in the microwave according to package directions, about five to eight minutes. While it cooks, crack two eggs into a bowl and whisk them with a pinch of salt and pepper until light.8 min
2. Mince two cloves of garlic. Heat three tablespoons of butter in a skillet over medium-high heat until foaming, then add the garlic and cook for one minute until fragrant.1 min
3. Pour the whisked eggs into the skillet and stir gently with a wooden spoon, creating soft curds as they set, about two to three minutes. When the eggs are still slightly wet but mostly cooked, stop stirring.3 min
4. Drain the cooked asparagus and add it to the skillet, tossing gently to coat with the garlic butter and eggs. Taste and adjust salt and pepper.

Note Swap the asparagus for frozen broccoli or green beans. Leftovers keep two days in the fridge and reheat gently in a skillet over low heat. Serve over rice or with toast to soak up the buttery eggs.