ASPARAGUS scrambled
A scramble? Eggs at room temperature, buttered bottom and edge of a saucepan, fresh cream, salt and pepper for an incomparable soft recipe!
Green and even purple asparagus tips are golden but they can also be eaten raw provided they are very fresh.
Per person :
Eggs.2 eggs at room temperature
1 tsp fat
2 tsp fresh cream
Salt and pepper
Asparagus. 20 or more asparagus tips
1/2 tsp butter
Salt and pepper
Asparagus. In a skillet, heat the butter and brown the asparagus tips. Salt and pepper, mix and set aside.
Eggs. Butter a saucepan (bottom and edges), pour the eggs into it and cook over a very low heat or in a bain-marie, stirring constantly. As soon as the eggs begin to “set” add the fresh cream, mix, salt and pepper and cook again until the cream is completely absorbed.
Reheat the asparagus tips and serve the brouillade surrounded by the tips.
Nice kitchen to all, Régine