Asparagus & parmesan scrambled eggs

Name: Asparagus and Parmesan Scrambled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Western
Ingredients: 4 eggs; 1/4 cup milk; 1 tablespoon butter; 100g asparagus, trimmed and cut into 1-inch pieces; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Chopped fresh parsley for garnish

Enjoy a taste of spring with our Asparagus and Parmesan Scrambled Eggs recipe, which is inspired by the bright produce of Australian markets. This recipe features delicate asparagus stalks coupled with creamy scrambled eggs that are enhanced by the nutty richness of Parmesan cheese. Ideal for a leisurely brunch or a quick but classy weekday lunch.

275g stem ripe truss cherry tomatoes
Olive oil spray
8 free-range eggs
1/3 cup milk
1/4 cup finely grated parmesan + extra to serve
2 tbs butter
2 tsp olive oil
2 bunches asparagus, trimmed and cut into 2cm pieces
1 tbs finely chopped chives
4 slices thick wholegrain toast, to serve

STEP 1 Preheat oven to 200°C/180°C fan-forced. Place tomatoes onto a baking tray lined with baking paper. Spray with oil. Roast for 10 minutes or until tender.

STEP 2 Meanwhile, whisk eggs, milk and parmesan in a bowl. Season with salt and pepper. Set aside.

STEP 3 Heat 1 tbs butter and the oil in a large non-stick frying pan over medium heat. Add asparagus and cook, stirring often, for 3 minutes until vibrant and just tender. Transfer to a plate. Wipe pan clean using paper towel.

STEP 4 Melt remaining 1 tbs butter in pan over medium heat. Add eggs, swirl around pan and cook, without stirring, for 1 minute. Then using a spatula, stir and fold eggs, until just beginning to set. Gently stir through the asparagus and chives. Sprinkle with extra parmesan. Serve with roasted tomatoes and toast.

Nutritional Facts

Asparagus: High in vitamins A, C, K, and folate.
Eggs: Provide high-quality protein, vitamins D and B12.
Parmesan: Source of calcium and protein, low in lactose.