Spring is asparagus season! When buying asparagus, look for firm, smooth spears with tightly packed tips and a rich green color that fades to white at the bottom. Selecting spears that are the same size will allow them to cook evenly.

This delicious recipe pairs asparagus with eggs for a dish that can serve as either a family breakfast or an elegant brunch…and that gets a nutritional boost from NaturesPlus Collagen Peptides.

1 lb asparagus spears, ends trimmed

8 large eggs*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

salt, to taste

pepper, to taste

1 tbsp olive oil

4 oz whipped garlic-and-herb cream cheese

1 tsp Collagen Peptides

1 pt cherry tomatoes, sliced into halves

1 tbsp chopped fresh parsley

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.Can also use 3 whole eggs and 9 egg whites

1. Blanch asparagus in a medium-sized pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.

2. Whisk eggs in a large bowl, season with salt and pepper. Heat olive oil in a large skillet over medium heat; add eggs. Stir until eggs are almost set, about 1 minute.

3. Mix cheese and collagen peptides powder together.  Add in dollops to the pan; then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.

4. Cut asparagus into 3” pieces and fold into egg mixture; place on a heated plate. Garnish with parsley.

Yields: 6 servings

Source: Adapted from recipe supplied by the California Asparagus Commission