Scrambled Eggs with Asparagus Tips

Ingredients

• 400 gEgg
• 80 gButter
• 200 gAsparagus
• 31 gMilk
• 80 gBread
• 5 gChives
• 3 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare the asparagus

   • Wash the asparagus tips and trim woody ends. Reserve 160 g for mixing into the eggs and set 40 g aside for garnish.
   • Melt 20 g butter in a pan over medium heat. Add the 160 g asparagus tips, season with about 1 g salt and steam for 2–3 minutes until tender-crisp. Remove and keep warm.
2. 2

   Fry the croûtons

   • Cut bread into ~2 cm cubes (80 g).
   • Heat 20 g butter in a small pan and fry the bread cubes until golden and crisp. Drain on paper towel and keep warm.
3. 3

   Prepare the egg mixture

   • Whisk eggs and milk in a bowl. Season with about 2 g salt and 1 g freshly ground pepper.
   • Roughly chop the steamed asparagus tips (160 g) and set aside.
4. 4

   Cook and serve the scrambled eggs

   • Melt 40 g butter in a large non-stick pan over low–medium heat (avoid high heat).
   • Pour in the egg mixture and stir slowly and evenly with a spatula. When eggs start to set, keep the heat very low and continue stirring gently until creamy and just set.
   • Fold in the chopped asparagus (160 g) to warm through without overcooking.
   • Serve the eggs on warmed plates, place the reserved 40 g asparagus tips as a small bouquet in the center, sprinkle with chopped chives and serve with the croûtons.