Tender Asparagus Scrambled Eggs

Add seasonal asparagus to your brunch menu for something a little special.

SERVES 4

• A knob of butter

• 8 eggs, lightly beaten

• 1 tsp chopped fresh curly parsley or chives

• 4 slices of rustic bread, toasted and buttered

• 12 asparagus, trimmed and blanched until just tender

1. Add the butter to a pan, pour in the eggs and cook, stirring continuously, until the eggs start to set. Keep stirring to ensure a fluffy egg.

2. Fold in the chopped herbs and some salt and pepper to taste.

3. Serve on hot bread slices, topped with the warm asparagus.

Recipe & Photo by Anna Pettigrew