Preparation Method:

Tipp: you can serve the scrambled eggs on a slice of toasted bread.







Peel the garlic, wash the asparagus and remove the hard ends.

Parboil the asparagus in a pot with boiling water for 5 to 8 minutes. You can also put them in a bowl with water in the microwave at the highest level for 5 to 8 minutes.

Drain the asparagus.

Cut the garlic into slices and the asparagus into little pieces.

Heat the olive oil in a frying pan, add the garlic and fry them until they become soft. Add the asparagus, salt, pepper and fry until they’re gold-brown.

In the meantime, crack the eggs into a bowl, add salt and beat until they get a fluffy texture.

When the vegetables are done, add the egg and stir to prevent the egg from sticking to the pan.

If you want the scrambled egg to be a bit fluffier, you can add some cream.

Serve while the eggs are still hot.


Enjoy your meal!

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