Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients (serve 1):Method: In a saucepan, melt 2/3 of the butter over a very low heat.
Break the eggs into a separate bowl and beat them into an omelette.
Pour this omelette into the saucepan containing the melted butter, mixing with a wooden spoon and leaving it over a very low heat (the secret to good scrambled eggs is to cook very gently...).
Stir the eggs very frequently, making sure that they don't stick.
Meanwhile, steam or boil the asparagus. Once cooked, cut off the heads and put to one side.
Cut the stems into 5mm chunks and add them to the eggs and cook slowly in the saucepan.
In a small frying pan, grill the slices of bacon until they're golden and crispy.
Place them on a wooden chopping board so they cool flat. Once cool, cut into 2cm pieces.
In the same pan, and without cleaning it, brown the asparagus heads so they turn a bit golden.
Turn off the heat and finish cooking with the little bit of remaining butter, mixing well again and seasoning with salt, pepper and a bit of chive.
Put half of the scrambled eggs with asparagus in a verrine, followed by a few pieces of grilled bacon and the rest of the eggs then decorate the top with the golden asparagus heads.