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Green asparagus with scrambled eggs, tomatoes and chives

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Ingredients for 2 servings:

  • 4 eggs
  • 10 stalk(s) asparagus, green
  • 6 cocktail tomatoes
  • chives
  • salt and pepper
  • possibly mustard
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

easy and fast

Wash the asparagus, peel half, and trim off the woody ends. Heat oil in a pan and fry the asparagus for about 4 minutes on each side. In the meantime, wash and quarter the tomatoes and finely chop the chives. Crack the eggs into a mug and whisk with the mustard, salt, and pepper to taste. I like to use a second pan at this point, although you could also do this step in the pan with the asparagus. Heat oil in a pan and add the tomatoes. After about 2 minutes, crack the egg into the pan and add the chives just before the eggs are done. Finally, arrange the asparagus on two plates. Add the scrambled eggs and garnish with some chives.

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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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