- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 3-4 asparagus spears
- 3 free-range eggs
- 1 tbsp olive oil
- handful finely grated Parmigiano Reggiano
- salt and black pepper
- thick slice of buttered, sourdough toast for serving
Instructions
- Bring a medium saucepan over water to the boil. Blanch the asparagus, then cut diagonally into smaller pieces.
- Crack the eggs into a bowl and whisk with a fork.
- Heat a medium non-stick frying pan until hot, add the oil.
- Add eggs and cook quickly over high heat, moving the pan on and off the heat to moderate the cooking.
- When almost cooked, add the cooked asparagus, parmesan and salt and pepper to the surface, spreading over evenly.
- To serve, slide out of pan onto hot, buttered toast.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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