8 small asparagus (trimmed, tip removed and set aside and the stalk thinly sliced)
1/2 lb mushrrom (any kind) (sliced)
2 scallions (white parts thinly sliced)
1 clove garlic (finely diced)
Simple, fresh, and light. You can add/sub any other vegetables. You can pre-whisk the eggs but they are fluffier if you whisk them (with a little butter) in the pan (although it ends up really hard to clean).
Once simmered in milk and pureed, cauliflower transforms into a silky, luscious cream sauce—a dead ringer for the classic yet with a much better profile, saving nearly 500mg sodium and 4g fat per serving.