Tender Asparagus Scrambled Eggs

Tender Asparagus Scrambled Eggs

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

SERVES 4

• A knob of butter

Advert

• 8 eggs, lightly beaten

• 1 tsp chopped fresh curly parsley or chives

• 4 slices of rustic bread, toasted and buttered

Advert

• 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.

Advert

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

Recipe & Photo by Anna Pettigrew

Advert

Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.

Sign-up to the Kitchen Garden Magazine Newsletter

Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…




You can unsubscribe at any time.


About the Author

Anna Pettigrew
Latest posts by Anna Pettigrew (see all)

What's on your plot?