Eggs and Asparagus

Ingredients

• 1 bunch Green asparagus spears (Approximately 12-15 spears; use only the tender green parts)
• 4 large Eggs
• 2 ounces Butter (Approx. 4 tablespoons or 55g)
• 0.25 tsp Salt (To taste)
• 0.25 tsp Black pepper (Freshly ground)
• 2 slices Bread slices (For serving)
• 4 cups Water (For boiling asparagus)

Instructions

1. 1Wash the asparagus and trim off the woody ends. Bring a pot of salted water to a boil. Add the asparagus spears and boil until tender but still vibrant green.
2. 2Drain the asparagus well. Cut the tender green parts into very small rounds, about 1/8th of an inch long, so they resemble peas in size.
3. 3Crack the eggs into a bowl. Add salt and pepper, then beat thoroughly. Add the cut asparagus pieces to the eggs and mix gently, being careful not to crush the green pieces.
4. 4Toast the bread slices until golden brown and keep warm.
5. 5Melt the butter in a small stew-pan or skillet over medium heat. As soon as the butter begins to froth, pour in the egg and asparagus mixture. Stir quickly and continuously, scraping the bottom of the pan to prevent sticking.
6. 6As soon as the mixture thickens to a soft scramble consistency, remove from heat immediately. Pour over the hot toast and serve.