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.

Dressing:

• 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!