Herb scrambled eggs with white asparagus

Ingredients for 1 servings:

• 5 stalk(s) asparagus, white
• 1 tsp, leveled raw cane sugar
• 1 stalk of spring onion(s)
• 3 eggs, organic
• 50 ml milk, low-fat (1.5% or less)
• 3 tbsp chopped fresh herbs (parsley, chives…)
• 1 tbsp herb butter, homemade (alternatively: olive butter)
• Sea salt
• Pepper, freshly ground white
• Smoked chili powder (Allspiceón de la Verra)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian through May

Clean the asparagus, trim off the woody ends, and peel the lower two-thirds. Rinse briefly under running water. Place the asparagus in a pot with a little bubbling water along with the raw cane sugar and cook for about ten minutes until al dente. The asparagus should be just covered with water. In the meantime, clean the spring onions and cut them into wafer-thin rings. Whisk the eggs with the milk and season with sea salt, freshly ground pepper, and Pimentón de la Verra (I usually use a generous pinch), then fold in the chopped herbs. Add the spring onion rings and beat until fluffy. Drain the asparagus spears and cut them into bite-sized pieces while they are still hot. Heat the butter in a pan and add the egg mixture. Stir gently until set. Add the asparagus pieces and serve! Serve with crusty farmhouse bread and a delicious Chardonnay or Pinot Blanc. A rustic, quick dinner for asparagus lovers that can be multiplied as desired.