How to cook eggs with asparagus and cream to scramble in a pan with butter, parsley recipe to be prepared in a short time and to be served hot.
Ingredients for 4 portions
- 50 gr of butter
- 2 tablespoons of cream
- salt and pepper
- 1 bunch of parsley
- 800 gr. of asparagus
- 6 eggs
How to make asparagus and cream eggs
Prepare the washed and dried parsley, remove the white stem of the asparagus and wash them by rinsing them abundantly with cold water.
Between cooking the asparagus in a pan full of water, taking 10 minutes from when the boil starts again.
Cut the asparagus into small pieces of about 2 cm in length, leaving two whole ones to be used for garnish.
Melt 30 g in a pan. of butter and throw the pieces of asparagus to flavor with a pinch of salt and ground pepper, waiting 2 minutes and continuing to mix with a wooden spoon.
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Gently beat the eggs in a bowl, together with a pinch of salt and ground pepper, then put the cream and mix it with the rest, mixing carefully.
Take a non-stick pan and melt the remaining butter over a low heat, add the egg and cream mixture, stirring quickly with a wooden spoon-shaped spoon, to keep in mind that the eggs must not harden.
Add the still hot pieces of asparagus to the mixture and pour everything into a serving tray, decorating the center with the two asparagus left whole and the bunch of parsley.
