Preparation time: 10 minutes
Cooking time: 10 minutes
What you will need
- 2 bunches asparagus, trimmed
- 1 tbs olive oil
- 8 eggs, at room temperature,
- lightly whisked
- 2/3 cup (160ml) thin cream
- 20g butter, chopped
- 2 tbs finely chopped chives
- 1 tbs finely chopped flat-leaf parsley
- 1 tbs dill leaves
- 400g smoked salmon slices
- Toasted baguette slices, to serve
Preheat a barbecue or char-grill to high. Drizzle the asparagus with the oil and season with salt and pepper. Grill the asparagus on the barbecue for 1-2 minutes or until bright green and just tender. Transfer to a plate and cover with foil.
Use a fork or balloon whisk to gently whisk the eggs and cream together in a large heatproof bowl. Season well with salt and pepper. Add the butter and stir to combine.
Place the bowl over a saucepan of simmering water, making sure it doesn’t touch the water. Cook over medium-low heat for 1 minute. Use a plastic spatula or flat spoon to gently push the egg mixture, scraping the base of the spoon along the base of the bowl, from one side to the other, in four different directions. Soft folds of cooked egg will begin to develop.
Continue slowly pushing and folding the egg mixture for 3-4 minutes or until egg mixture is about three-quarters cooked and one-quarter runny, or until cooked as desired. Remove from heat.
Combine the chives, parsley and dill in a small bowl. Add three-quarters of the herbs to the scrambled eggs and gently fold through until just combined.
Arrange the asparagus spears on serving plates. Spoon the scrambled eggs over the asparagus and sprinkle with the remaining herb mixture. Serve immediately with smoked salmon slices and toasted baguette.