A light dinner and a chance to get rid of some asparagus that was still sitting in the veggie drawer.
Green asparagus is great for pan frying and keeps its structure very well. Together with strips of a large onion and a couple of eggs a nice dinner is on its way in less then 30 min.
Just break off the ends of the asparagus, wash it and cut it in 2 cm pieces. Make onion strips. Saute the onions first in oil for 3 min, add the asparagus and cook 5 more min. Season and put some herbes de Provence in.
I used a mix of eggs and double cream to get a lighter constistency and added salt, pepper and smoked paprika to the eggs. Pour over the veggies and on medium low heat with lid let it set. Depending how you like your eggs that can take up to 10 min. Make sure the bottom does not burn. It will be the top later.
Slather with wild garlic paste.
Ingredients:
200 g green asparagus, 1 medium large yellow onion, 3 tbsp olive oil, salt and pepper, herbes de Provence
3 eggs, 80 ml double cream, salt and pepper, smoked paprika, wild garlic paste
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