SCRAMBLED EGGS WITH ASPARAGUS, PINE-NUTS AND BASIL
(from largomason’s recipe box)
Source: lucullian.blogspot.com
Ingredients
- 2 eggs
- 2-3 tblsp fresh cream
- 10 asparagus spears, less if they are thick
- fresh basil leaves, chopped
- 1-2 tblsp pine-nuts
- butter, salted
- salt
- extra-virgin olive oil
Directions
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Clean and cut the asparagus in 2,5 cm/1 in long pieces and fry them with the pine-nuts slowly in a little olive oil. Throw in the basil and stir a minute before it’s ready.
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Whisk eggs and cream, I prefer not to add salt but cook them in salted butter instead, but you do as you feel like.
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Put a knob of butter in a non-stick pan, when it has melted you add the eggs and then cook on low temperature, stirring all the time. When the eggs are creamy and begin to firm up, take the pan off the heat because they will continue to cook after that and we don’t want the scrambled eggs to be hard and dry, do we?
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Slip the scrambled eggs onto a plate and top with the asparagus. Serve immediately.