Egg-white scramble with asparagus and smoked salmon

Ingredients

For 1 serving

• Egg whites165 g
• Eggs1
• Asparagus100 g
• Smoked salmon40 g
• Chives2 g
• Extra virgin olive oil1 teaspoon
• Rye bread1
• Black pepperto taste

Contains: gluten, eggs, fish,

In season: April – June

Method

1. Wash the asparagus, snap off the tough ends (they break naturally at the right point) and cut the rest into roughly 1 cm rounds, leaving the tips whole; cut the smoked salmon into strips and snip the chives.
2. Heat the oil in a non-stick frying pan over a medium heat and sauté the asparagus for 4 minutes, until tender but still crunchy.
3. Meanwhile, beat the egg whites with the egg and a grind of black pepper.
4. Turn the heat down to minimum, pour the eggs over the asparagus and stir slowly with a spatula for 2–3 minutes, until set into soft, creamy curds.
5. Turn off the heat and fold in the salmon, just to warm it without cooking it.
6. Toast the rye bread and serve the scramble with the chives and more pepper.