I have been trying to resist them but in the end I just caved in and bought lots and lots of asparagus, I really don’t know why I was resisting, I think I just had a warped mind but now I have come to my senses. Here I long for nice fresh spring vegetables and when they arrive, I suddenly go on a denial trip. These are the things that make me realize that even though I have been living with myself for many years now, I still don’t have an inkling of an idea of what is really going on inside my brain. I can’t really decide whether this is good or bad, should I feel bad about being out of control or should I be happy that I can still surprise myself? Hmm…

This year I prefer my asparagus served with eggs and then especially scrambled eggs. It is a classic combination but you can play around with it and get a different dish every time, I decided to leave the eggs alone this time and work on the asparagus instead, giving them a pesto touch. This is a perfect lunch for one of those days when you need to spoil yourself.

Creamy Scrambled Eggs With Asparagus, Pine-nuts and Basil

1 ample portion

2 eggs
2-3 tblsp fresh cream
10 asparagus spears, less if they are thick
fresh basil leaves, chopped
1-2 tblsp pine-nuts
butter, salted
extra-virgin olive oil

– Clean and cut the asparagus in 2,5 cm/1 in long pieces and fry them with the pine-nuts slowly in a little olive oil. Throw in the basil and stir a minute before it’s ready.
– Whisk eggs and cream, I prefer not to add salt but cook them in salted butter instead, but you do as you feel like.
– Put a knob of butter in a non-stick pan, when it has melted you add the eggs and then cook on low temperature, stirring all the time. When the eggs are creamy and begin to firm up, take the pan off the heat because they will continue to cook after that and we don’t want the scrambled eggs to be hard and dry, do we?
– Slip the scrambled eggs onto a plate and top with the asparagus. Serve immediately.

Creamy Scrambled Eggs With Asparagus, Pine-nuts and Basil

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