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Emily's scrambled eggs with asparagus

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Ingredients for 4 servings:

  • 1 kg asparagus, green
  • 10 eggs
  • 250 g cream
  • 4 tbsp butter
  • 1 tsp sugar
  • Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Trim and wash the asparagus, trim off the woody ends, and peel the lower third. Cook the stalks in a little salted water with sugar for about 10 minutes until al dente. Drain and cut the asparagus into 3 cm pieces. Whisk the eggs and mix with the cream, seasoning with salt and pepper. Heat the butter in a pan and add the eggs. Stir gently until set. Fold the asparagus pieces into the scrambled eggs. Season to taste with salt and pepper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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