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

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Anna Pettigrew

Photographer at Camera And Clementine

Anna Cairns Pettigrew is a photographer, cook and recipe developer and a lover of all things organic. She can usually be found either gardening or cooking up a storm. She lives in the Scottish countryside with her husband, 2 children, 1 dog and 8 chickens!

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