If you cannot find thin asparagus, simply add a little water into the frying pan at the beginning of the cooking process to start them cooking. Either allow the water to evaporate (if you only put a little) or discard the water after 3 minutes or so of cooking, then add oil and continue following the recipe.
I have put this under breakfasts, but I am happy to have this for lunch or even as a light dinner with a salad.
Not sure what it is about eggs and asparagus, but it works, super simple, if you love asparagus, give it a try.
2 tablespoons olive oil
1 bunch asparagus
Salt and pepper, to taste
Add oil to a frying pan. Add the asparagus, over medium heat, cook the asparagus for 4-5 minutes.
Pour the eggs into the centre of the frying pan, allow them to start setting for about 30 seconds then, with a spoon or egg flip, gently break the egg yolks and stir the eggs through the asparagus. I like it when there are bits of yolk and bits of egg white through my scramble, so don't over mix it. Season generously with salt and pepper, or to your liking.
Keep moving the eggs around until cooked to your liking, place on your serving plate. I like to take it off, just before the eggs are completely cooked, as the residual heat keeps cooking the eggs.
Serve with crusty bread and fresh cherry tomatoes. Season again if needed.
Pin it: www.pinterest.com.au/pin/399413060701702884/