Asparagus with scrambled eggs is a delicious spring side dish. The asparagus is cooked in a pan with olive oil until soft and crispy. The eggs are scrambled in a bowl with milk and Parmesan 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 bit, wash them, tie them in bunches, and cook them in salted water, ensuring the water does not cover the tips.
Heat a tablespoon of oil in a pan, add the eggs, and quickly beat them with a fork, add salt and pepper; mix in the milk and grated Parmesan cheese.
Let them thicken slightly, add the butter, and let it melt.
Arrange the asparagus on individual plates, cover them with the eggs, and serve immediately.
Pan
Bowl
Italia
| 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 |
