Scrambled Eggs with Wild Asparagus Preparation

Clean and peel the asparagus cook them in water and salt for approximately 15 minutes. Drain and chop it.


Heat the olive in a frying pan, poach the chive, minced garlic and the finely sliced mushrooms. Add the asparagus, sauté and crack the eggs over the mix, blend it well until it is curdles.


(Picture of rebanado)

Serves 4
Preparation time: 30 min
Difficulty: Low

  • 6 eggs

    12 wild Asparagus

    6 mushrooms

    1 chive

    2 garlic cloves

    Salt

    Extra virgin olive oil
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