Scrambled Eggs With Asparagus - cooking recipe

Ingredients

1/2 bunch asparagus, ends trimmed
1 1/2 tbsp butter
4 large eggs, beaten
None None focaccia or wholegrain bread, toasted

Preparation

Blanch asparagus in a saucepan of boiling water, 2-3 minutes, until just tender. Drain and refresh in a bowl of cold water. Drain again and set aside.
Heat butter in a saucepan on medium. Add egg and cook, stirring until just set but still soft. Pile scrambled eggs onto toast and top with asparagus. Season and serve.