Asparagus with scrambled eggs is a delicious spring side dish. The asparagus are cooked in a pan with olive oil until tender and slightly crisp. The eggs are scrambled in a bowl with milk and Parmigiano cheese and then added to the asparagus. The dish is finished with a sprinkle of salt and pepper.
Clean the asparagus, trim the stalks a little, wash them, tie them into bunches and cook them in salted water, taking care that the water does not cover the tips
Heat a tablespoon of oil in a pan, add the eggs and beat them quickly with a fork, season with salt and pepper; add the milk and grated Parmigiano
Let them set slightly, add the butter and let it melt
Arrange the asparagus on individual plates, top them with the eggs and serve immediately
Pan
Bowl
Italy
| Energy (kcal) | 56.75 |
| Carbohydrates (g) | 2.48 |
| of which Sugars (g) | 2.48 |
| Fat (g) | 2.33 |
| of which Saturates (g) | 0.83 |
| Protein (g) | 5.8 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.04 |
