Asparagus Scrambled Eggs

Instructions

1. Step 1

   Rinse and thoroughly dry the asparagus. Trim away the woody ends, then cut the stalks into 2 cm pieces.

   Ingredients used: 300.0 gr Asparagus

   Cookware: Chef Knife, cutting board

2. Step 2

   Crack the eggs into a mixing bowl, add the salt and black pepper, and whisk until evenly combined.

   Ingredients used: 4.0 piece Egg, 0.5 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the olive oil in a large frying pan over medium heat. Add the prepared asparagus and sauté, stirring occasionally, until tender but still slightly firm.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: frying pan, Silicone spatula

4. Step 4

   Reduce the heat to low. Add the butter and stir until melted, then pour the prepared egg mixture evenly over the asparagus.

   Ingredients used: 14.0 gr Butter

   Cookware: frying pan, Silicone spatula

5. Step 5

   Cook over low heat, gently folding the eggs with a spatula, until softly set with no liquid egg remaining and the center reaches 71°C.

   Timer: 4 min (fixed)

   Cookware: frying pan, Silicone spatula

6. Step 6

   Remove the pan from the heat, sprinkle with the ground red pepper, and serve immediately.

   Ingredients used: 1.0 gr Ground Red Pepper

   Cookware: frying pan