John Myers
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Fresh Asparagus with Scrambled Chives
The perfect fresh asparagus with scrambled chives recipe with a picture and simple step-by-step instructions.
Fresh asparagus:
- 1 kg Asparagus
- 1 tsp Sugar
- 1 tsp Salt
- 1 tbsp Butter
- 0,5 Lime
Scrambled chives:
- 4 Eggs
- 0,5 Cup Chives cut into rolls (here: from our own garden!)
- 2 tbsp Sour cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 tbsp Sunflower oil
For serving / garnishing:
- 2 Tomato
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 6 Chive stalks
Fresh asparagus:
- Peel the asparagus and add to water (approx. 5 liters) with salt (1 teaspoon), sugar (1 teaspoon). Boil butter (1 tbsp) and lime (1/2) for about 10 minutes until bubbly and remove.
Scrambled chives:
- Clean and wash the chives and cut into rolls. Beat eggs (4 pieces) in a vessel, add chives rolls (½ cup), sour cream (2 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and stir everything well . Heat sunflower oil (2 tbsp) in a pan, add the egg mixture and cook / bake with a wooden spatula / wooden spoon, constantly pushing it back and forth.
For serving / garnishing:
- Remove the stalk from the tomato, wash, cut in half decoratively and season with salt and pepper. Serve fresh asparagus with scrambled chives, garnished with tomato halves and chive stalks.
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