Asparagus and mushroom revuelto with bread and tomato

Ingredients

For 1 serving

• Eggs2
• Asparagus150 g
• Button mushrooms100 g
• Bread60 g
• Tomatoes1
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: gluten, eggs,

In season: March – June

Method

1. Bend the asparagus near the base until it snaps, discard the woody ends and cut into pieces of about 3 cm, leaving the tips whole. Wipe the button mushrooms with damp kitchen paper and slice them. Peel the garlic and halve it; halve the tomato.
2. Heat half the oil in a non-stick frying pan over a medium-high heat, sauté the asparagus for 2 minutes, then add the mushrooms and a pinch of salt and cook for another 4 minutes, until the mushrooms are golden and the asparagus tender but crisp.
3. Meanwhile toast the bread for 2–3 minutes, until golden; rub it with the garlic, then with the cut tomato, pressing hard so the pulp stays on the bread, and dress it with the remaining oil and a pinch of salt.
4. Beat the eggs with a pinch of salt.
5. Lower the heat, pour the eggs over the vegetables and stir constantly with a spatula for 2–3 minutes, until set but still creamy and glossy; turn off the heat straight away, as they keep cooking in the hot pan. Serve with the tomato bread.