Scrambled Eggs with Asparagus
Rinse asparagus, remove ends and peel. Cook asparagus peels in a pot of 2 liters (approximately 68 ounces) of lightly salted water for 20-25 minutes.
Rinse scallions, trim and chop finely. Rinse bell pepper, cut into quarters, remove seeds and ribs and finely dice. Cut gouda into strips. Beat eggs in a bowl with salt and pepper.
Remove asparagus peels from the pot with a skimmer and discard. Add asparagus spears to the pot and cook for 12-15 minutes or until tender.
Melt butter in a large nonstick pan. Sauté scallions and bell pepper for about 2 minutes. Pour beaten eggs over the top and then add gouda. Cook until eggs begin to set, stirring occasionally.
Remove asparagus from the water with the skimmer. Drain asparagus and arrange on plates with scrambled eggs. Sprinkle with chopped parsley prior to serving.
Serve with boiled potatoes, if desired.