Summary

Ingredients

• 5 stalks asparagus, white
• 1 teaspoon, leveled raw cane sugar
• 1 sprig spring onion (s)
• 3 egg (s), organic
• 50 ml milk, low-fat (1.5% or less)
• 3 tablespoon herbs, chopped fresh (parsley, chives 820;)
• 1 tablespoon herb butter, homemade (alternatively: olive butter)
• sea-salt
• Pepper, freshly ground white
• Chili powder, smoked (Pimentón de la Verra)

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Instructions

1. Clean the asparagus, cut off the woody ends and peel the bottom two thirds. Then rinse briefly under running water. Then put together with the raw cane sugar in a saucepan with a little bubbling water and cook for about ten minutes until al dente. The asparagus should just be covered with water.
2. In the meantime, clean the spring onions and cut into very thin rings. Whisk the eggs with the milk and season with sea salt and freshly ground pepper as well as Pimentón de la Verra (I usually use a generous knife tip here) and fold in the chopped herbs. Add the spring onion rings and whip everything up until frothy.
3. Drain the asparagus stalks and cut into bite-sized pieces while they are still hot.
4. Now heat the butter in a pan and add the egg mixture. Let stand on a low flame while stirring. Add the asparagus pieces and - serve!
5. Crispy farmer`s bread and a delicious Chardonnay or Pinot Blanc go well with this. A rustic, quick dinner for asparagus lovers that can be multiplied as desired.