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Scrambled Eggs with Asparagus
(1 vote)
Difficulty:
easy
Preparation:
25 min.
Preparation
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Preparation steps
1.
Rinse the asparagus, and peel the bottom third of it. Trim off the woody ends, cut the stalks crosswise, and blanch for 5-7 minutes in boiling salted water. Remove and drain well.
2.
Mix the eggs and milk, and season with salt and pepper. Add to a hot pan with melted butter. Stir occasionally, ensuring the eggs don't stick, until the mixture has scrambled.
3.
Cut the bread horizontally, and toast the halves. Top the scrambled eggs with the asparagus and freshly cracked black pepper. Serve immediately.
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