Ricotta Scrambled Egg and Asparagus Tacos

Ricotta Scrambled Egg and Asparagus Tacos | A Couple Cooks

Ricotta Scrambled Egg and Asparagus Tacos | A Couple Cooks This weekend was the most springlike of the year, the sun beaming and magnolias just starting to burst into bloom. We spent the day traipsing around the outdoors with that I’m-on-vacation feeling, even though it was just the weekend in our own neighborhood.

Somewhere along the way this idea for asparagus tacos came up. It sounds a bit unusual, but it’s a spring take on the ubiquitous Mexican standard that works rather well. The ricotta and scrambled eggs balance out the strong asparagus flavor, and the creamy chive yogurt sauce makes it worthy of messy taco goodness. Even without traditional Mexican flavors like cumin and cilantro it can hold its own, and would make for a lovely spring brunch, lunch, or dinner.

The technique for cooking asparagus we use here is one of our favorites we’ve found so far: it involves no oil or butter; just cooking the asparagus in a dry pan and then adding water to steam them while cooking. With a few pinches of kosher salt, the spears are tender and delicious. Another serving idea for the dish is to simply serve as ricotta scrambled eggs with asparagus and chive yogurt sauce, another brunch option.

This recipe was the best of several we’d been testing out with asparagus, including a farro and asparagus salad and an asparagus, artichoke and spinach pesto pasta that didn’t make the cut. Do you have any favorite asparagus or spring recipes? Let us know.


Ricotta Scrambled Egg and Asparagus Tacos

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4


  • 1 bunch asparagus
  • 1 handful chives (2 tablespoons chopped)
  • 1 cup Greek yogurt
  • 1 1/2 cups whole milk ricotta cheese
  • 8 eggs
  • 1 tablespoon butter
  • 8 corn tortillas
  • Kosher salt
  • Fresh ground black pepper


  1. Wash the asparagus and chop it into 1-½ inch pieces. In a dry skillet over medium-high heat, cook the asparagus, stirring occasionally. After 3 minutes, add ¼ cup water and cook for another 3 to 4 minutes. Taste a piece, and continue to cook until the thickest pieces are tender. Optional: prepare a bowl of ice cold water, and place the cooked asparagus in the ice water for 1 minute (this keeps the asparagus bright green, helpful when preparing in advance).
  2. Chop 2 tablespoons chives. Mix the chives with 1 cup Greek yogurt and a scant ½ teaspoon kosher salt. Add small amounts of water (up to 4 tablespoons) until a creamy consistency is reached.
  3. Drain the ricotta cheese of any excess liquid. In a medium bowl, crack 8 eggs and whisk them together until well-beaten. Add 1/2 teaspoon kosher salt and plenty of fresh ground black pepper.
  4. In a skillet, heat 1 tablespoon butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter, the pour in the eggs. Keep the heat on medium low. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds; turn off the heat just before they are fully hardened. Add dabs of ricotta cheese and a few pinches of kosher salt. Mix in the cheese roughly while the heat is off, then remove the eggs to a bowl to avoid overcooking.
  5. To serve, place the scrambled eggs on a tortilla and top with asparagus spears and yogurt chive sauce.


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katie @ Whole Nourishment
    April 14, 2014 at 6:29 am

    What an amazing quick dinner. Absolutely love this spin on tacos, and especially love the egg, ricotta, and asparagus combo – what a smart cooking technique for the asparagus. We have a tiny Mexican store here in St. Gallen that sells fresh corn tortillas. So I go in waves with my Mexican food cooking, depending on when I can get by for her tortillas! My favorite spring recipes are anything to do with rhubarb, peas, and asparagus.

    • Reply
      Katie @ Whole Nourishment
      April 6, 2016 at 2:30 am

      Made this for dinner last night and absolutely love it. The chives are really nice addition to the eggs and ricotta. I used sheep’s quark instead of ricotta and had a pico de gallo salsa to top. Thanks for an inspired spring meal!

  • Reply
    Katrina @ Warm Vanilla Sugar
    April 14, 2014 at 7:32 am

    This looks fabulous!! Such a yummy dinner/every meal!

  • Reply
    Chrystin @ A Mate & a Rottweiler
    April 14, 2014 at 7:41 am

    Mmmm I love asparagus! This does sound delicious for a late weekend breakfast!

    Kisses from Buenos Aires xx

  • Reply
    April 14, 2014 at 9:54 am

    1. Breakfast 2. Breakfast TACOS. 3. Asparagus. 4. Creamy eggs. 5. No further convincing needed. Didn’t even need to see a photo, although, it’s quite lovely. :)

  • Reply
    April 14, 2014 at 1:19 pm

    Tortillas are such great vehicles for adding flavors, love this particular combination, healthy and light!

  • Reply
    Dixya @ Food, Pleasure, and Health
    April 14, 2014 at 3:29 pm

    this is perfect for the Spring brunch. we are had a nice warm weather over the weekend…i did enjoy cauliflower rice with asparagus. here is the link if you are interested – http://www.foodpleasureandhealth.com/2014/03/lemon-asparagus-cauliflower-rice.html

  • Reply
    April 14, 2014 at 8:26 pm

    This sounds great!

  • Reply
    April 23, 2014 at 10:52 am

    This is such a creative breakfast option! That chive yogurt sauce sounds killer. You’ve just inspired me to add chives to my soon-to-be-planted backyard garden.

    • Reply
      April 23, 2014 at 11:16 am

      Yes on backyard garden! Sonja nailed it with this sauce; I wanted to add cumin and such… but all it needed is the chives :)

  • Reply
    Jessi G
    April 28, 2014 at 3:42 pm

    My husband would love this recipe! I think I might make a Dairy-free version for brunch this weekend : )!

  • Reply
    Melissa @ Smells Like Brownies
    June 9, 2014 at 2:32 pm

    Oh my goodness, this looks delicious. I am making this for breakfast immediately!

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