Ingredients
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12 asparagus spears , cut into short lengths
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8 large eggs
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2 tbsp butter
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Salt and pepper to taste
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Boil about 1 inch of water in a pan. Place the asparagus in a steamer basket, and place the steamer basket over the boiling water. Steam the asparagus until tender, about 4 minutes.
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In a bowl, whisk the eggs with the salt and pepper.
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Heat the butter in a frying pan. When the butter starts to sizzle, pour in the whisked eggs. Stir constantly until the eggs scramble.
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Stir in the asparagus, then remove the pan from the heat. Divide the eggs between four plates. Serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.