Scrambled Eggs with Asparagus

Ingredients

• 6 stalks green asparagus
• Salt
• 6 Eggs
• 60 ml milk
• black pepper (freshly ground)
• 30 g Butter
• 2 rolls

Instructions

1. 1.

   Wash the asparagus, peel the lower third, trim the woody ends, cut the spears crosswise and blanch in boiling salted water for 5-7 minutes. Remove, shock in cold water, and drain well.

2. 2.

   Beat the eggs with milk, season with salt and pepper, pour into a hot pan with melted butter. Using a wooden spoon, stir and fold repeatedly until the mixture thickens into scrambled eggs.