Scrambled eggs with asparagus and wholemeal toast

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Asparagus200 g
• Parmigiano Reggiano10 g
• Whole wheat bread60 g
• Extra virgin olive oil8 g
• Chives3 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Wash the asparagus and snap off the woody base. Steam it for 6 minutes, until the stems are easily pierced but still bright green; cut off the tips and slice the stems into rounds.
2. Meanwhile toast the wholemeal bread in a pan or toaster for 2–3 minutes, until golden and crisp.
3. In a bowl beat the eggs and egg whites with salt and pepper. Heat the oil in a non-stick pan over low heat, pour in the eggs and cook for 3–4 minutes, stirring constantly with a spatula, until soft, glossy curds form.
4. Take them off the heat while still creamy, as they keep cooking in the heat of the pan, and stir in the grated Parmigiano Reggiano, snipped chives and the asparagus rounds.
5. Serve the eggs on the toast with the asparagus tips on top.