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🍽️ Scrambled Eggs with Asparagus

257 kcal · 30 min · 4 servings

Ingredients

• 6 stalks green asparagus
• salt
• 6 eggs
• 60 ml milk
• pepper (from the grinder)
• 30 g butter
• 2 rolls

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the bottom third of the stalks.
3. 3. Cut off the woody ends.
4. 4. Cut the asparagus stalks in half crosswise.
5. 5. Bring salted water to a boil.
6. 6. Add the asparagus to the boiling water for 5 to 7 minutes.
7. 7. Remove the asparagus from the water.
8. 8. Immediately shock the asparagus with cold water.
9. 9. Let the asparagus drain well.
10. 10. Whisk the eggs with the milk.
11. 11. Season the egg mixture with salt and pepper.
12. 12. Melt the butter in a hot pan.
13. 13. Pour the egg mixture into the pan.
14. 14. Stir the eggs with a wooden spoon.
15. 15. Push the eggs together repeatedly until they set.
16. 16. Slice the buns horizontally.
17. 17. Toast the bun halves.
18. 18. Top the buns with the scrambled eggs.
19. 19. Add some asparagus stalks on top.
20. 20. Grind fresh pepper over the dish.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 257
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 17 g