Asparagus & herb scrambled eggs
There's nothing better than a beautiful dish of asparagus and herb scrambled eggs for a lovely weekend brunch. Quick and easy to make, this seasonal recipe will delight your taste buds !
Preparation time: 10 min
Cooking time: 20 min Serves: For 2 people.
Ingredients: 8 white asparagus 6 Eggs Semi-thick liquid cream Chives, parsley, mint Salt and pepper
Preparation For the asparagus:
Cut their base (approximately 2cm).
Peel the stems from the tip to the heel.
Rinse and dry the asparagus gently.
Put the asparagus in a large saucepan filled with cold water. Gently heat up to avoid the tips from softening. Cook for roughly 10 to 15 minutes.
Remove from the water and leave the asparagus to rest.
For the scramble :
Break the 6 eggs and beat them until they become slightly white.
Pour in the 20cl of cream and beat again.
Add the chopped herbs (the quantity depends on your tastes).
Season with salt and pepper.
Pour it into a hot saucepan with a tablespoon of olive oil.
Lower the heat to minimum and stir the eggs continuously, until cooked: it's up to you if you prefer them creamy or not.
Arrange the asparagus on a flat plate.
Cover with the scrambled eggs.
Add a drizzle of olive oil and the rest of your herbs.
Serve as soon as you can to avoid the scrambled eggs to cool down. Enjoy!