Asparagus with Scrambled Eggs

Ingredients

• 2 kg white asparagus
• Salt
• 1 bunch spring onions
• 1 red bell pepper
• 80 g medieval Gouda (sliced)
• 6 eggs (size L)','pepper','2 tbsp butter','chopped parsley (for garnish)

Instructions

1. 1.

   Peel the asparagus and trim the ends. Boil the asparagus peels in 2 L lightly salted water for about 20-25 minutes.

2. 2.

   Clean, rinse, and finely chop the spring onions. Quarter the bell pepper, clean, rinse, and dice it small. Slice the Gouda into strips. Whisk the eggs with salt and pepper.

3. 3.

   Remove the asparagus peels with a slotted spoon from the cooking water and discard them. Add the asparagus spears to the pot and cook for about 12-15 minutes.

4. 4.

   Heat butter in a large non-stick pan. Sauté the spring onions and bell pepper for about 2 minutes. Pour the whisked eggs over them and add the Gouda. Stir occasionally until the eggs set.

5. 5.

   Lift the asparagus with a slotted spoon, let it drain, and serve together with the scrambled eggs. Sprinkle chopped parsley on top. Serve with boiled potatoes.