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.