Summary

Ingredients

• 500 g asparaus, reen
• 1 handful cocktail tomatoes
• 2 chilli pepper (s), dried
• 2 spring onion (s)
• 1 tablespoon soy sauce
• salt
• pepper
• 4 egg (s)
• 50 g parmesan or other cheese, rated
• 1 tablespoon oil

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Instructions

1. Wash the green asparagus and break off the ends at the point where the asparagus allows it to be easiest. It then no longer needs to be peeled.
2. Cut the asparagus into pieces approx. 5 cm long. Fry these well in a non-stick pan with a little oil. Chop up the dried chillies and add them. Fry the asparagus until it has turned color.
3. Add the soy sauce and deglaze the asparagus with it. Heat until the soy smell has gone. Add a sip of water to the pan. Cook with the lid on for about 5 minutes. Add the halved cocktail tomatoes. Sauté for about 5 minutes until the asparagus and tomatoes are cooked through.
4. Whisk the eggs and season with salt and pepper. If you want, you can stir in a sip of milk. Grate the parmesan cheese and sprinkle over the vegetables in the pan. Pour the eggs over it. Let it stand on a low flame and with the lid closed.