Scrambled eggs with asparagus and parmesan

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Asparagus120 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: March – May

Method

1. Wash the asparagus, snap off the woody ends by bending each spear and cut into rounds of about 1 cm, keeping the tips whole.
2. Heat the oil in a non-stick frying pan over medium heat and sauté the asparagus for 5 minutes, until tender but still crisp.
3. Meanwhile beat the eggs and egg white with a pinch of salt; lower the heat, pour them over the asparagus and stir with a spatula for 2–3 minutes.
4. When the eggs are set but still soft, turn off the heat and finish with the grated Parmesan and pepper.
5. Serve with the wholemeal bread.