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🍽️ Asparagus with Herb Scrambled Eggs

409 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• salt
• 1 splash lemon juice
• 4 tbsp butter (60 g)
• 8 eggs
• pepper
• 2 sprigs parsley
• 2 sprigs chervil
• 200 g baguette

Instructions

1. 1. Wash the asparagus and peel it. Cut off the woody lower ends. Bring a large pot of water to a boil, season with salt, add lemon juice and one tablespoon of butter. Add the asparagus to the water and cook over medium heat for 10 to 12 minutes.
2. 2. Whisk the eggs in a bowl and season with salt and pepper. Wash the herbs, chop them finely, and stir them into the eggs. Heat one tablespoon of butter in a large pan. Add the egg mixture and let it set into scrambled eggs over medium heat for 3 to 4 minutes.
3. 3. Melt the remaining butter in a small pot. Remove the asparagus from the cooking water, let it drain, and arrange it on plates. Distribute the scrambled eggs on top and drizzle everything with the melted butter. Tear the baguette into pieces and serve alongside.

Nutrition per serving

• kcal: 409
• Protein: 21 g · Fett/Fat: 24 g · Carbs: 27 g