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🍽️ Green Asparagus with Creamy Scrambled Eggs

363 kcal · 30 min · 4 servings

Ingredients

• 2 kg white asparagus spears
• salt
• 1 bunch spring onions
• 1 red bell pepper
• 80 g medium Gouda (sliced)
• 6 eggs (size L)
• pepper
• 2 tbsp butter
• chopped parsley (for garnish)

Instructions

1. 1. Peel the asparagus and cut off the woody ends.
2. 2. Place the asparagus peels in a large pot with 2 liters of lightly salted water.
3. 3. Boil the peels for about 20 to 25 minutes.
4. 4. Wash the spring onions and chop them finely.
5. 5. Quarter the bell pepper, remove the core, and dice it into small pieces.
6. 6. Cut the Gouda cheese into strips.
7. 7. Whisk the eggs with salt and pepper.
8. 8. Remove the asparagus peels from the water using a slotted spoon and discard them.
9. 9. Add the asparagus spears to the cooking water.
10. 10. Cook the asparagus for about 12 to 15 minutes.
11. 11. Heat the butter in a large non-stick pan.
12. 12. Sauté the spring onions and peppers in the pan for about 2 minutes.
13. 13. Pour the whisked eggs over the vegetables.
14. 14. Add the Gouda strips.
15. 15. Stir occasionally until the eggs are set.
16. 16. Lift the asparagus out of the water with a slotted spoon.
17. 17. Let the asparagus drain.
18. 18. Plate the asparagus together with the scrambled eggs.
19. 19. Sprinkle the dish with chopped parsley.
20. 20. Serve with boiled potatoes.

Nutrition per serving

• kcal: 363
• Protein: 25 g · Fett/Fat: 21 g · Carbs: 17 g