Asparagus with Herb Scrambled Eggs

Ingredients

• 1 kg white asparagus
• Salt
• a splash of lemon juice
• 4 tbsp butter (60 g)
• 8 eggs
• Pepper
• 2 sprigs parsley
• 2 sprigs chervil
• 200 g baguette

Instructions

1. 1.

   Wash, peel, and trim the woody ends of the asparagus. Bring plenty of water to a boil in a pot, add salt, lemon juice, and 1 tbsp butter. Add the asparagus and cook over medium heat for 10–12 minutes.

2. 2.

   Whisk the eggs with salt and pepper. Wash and finely chop the herbs, then mix them into the eggs. Heat 1 tbsp butter in a large pan. Pour in the egg mixture and cook over medium heat until it sets into scrambled eggs, about 3–4 minutes.

3. 3.

   Melt the remaining butter in a pot. Lift the asparagus from the water, drain, and arrange on plates. Spread the scrambled eggs over the asparagus and drizzle with the warm butter. Tear the baguette into pieces and serve alongside.