Asparagus and avocado scrambled eggs

30 min



  1. Wash and peel the tough skin of the asparagus, cut the tip about 3 inches from the top and set aside. Mince the stem of the asparagus to a fine consistency.
  2. Preheat a non-stick skillet and in it pour 1tablespoon of olive oil and a little butter, add the garlic and the minced asparagus stem and the tips, cook until soft, remove the tips only and set aside.
  3. Place the arugula in a bowl, add the avocado, asparagus tips and the prosciutto, season to taste with salt & pepper and dress with the balsamic and olive oil, set aside  
  4. Break the eggs in a bowl, add milk, season with salt & pepper to taste and beat to emulsify.
  5. Pour the egg mixture into the skillet and add the remaining butter, cook on low heat until it comes together.
  6. Scoop the eggs and place on a plate, top with the arugula and a good amount of Padano shavings

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