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Scrambled Eggs with Asparagus
- 5 eggs
- 6 stalks asparagus, trim off ends and throw away, dice top part of stalks
- 1 Tbsp. grass fed butter
- 1 scallion diced
- 2 Tbsp. Parsley
- 1 tsp. Sea salt
- Pepper to taste
- In a skillet, heat butter, scallion, parsley, and salt. Cook for 2 minutes on low.
- Add in asparagus. Cook until slightly tender.
- Whisk eggs in a bowl.
- Turn heat on medium high.
- Pour eggs over asparagus mixture into the pan, flipping until eggs are cooked through.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.