Scrambled eggs with langoustines and asparagus tips.

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 150 g asparagus tips
• 2 300 g langoustines (scampi)
• 3 20 g Clarified butter
• 4 6 eggs
• 5 30 g butter
• 6 salt
• 7 pepper
• Total weight: 800 grams

Times:

Preparation	Cooking	Start to finish
31 min.	19 min.	50 min.

Step by step recipe

• 1: Prepare 150 g asparagus tips. If you are starting with whole asparagus spears, just keep the tips and use the rest for another recipe.
• 2: Cook 300 g langoustines (scampi) in salted boiling water for 1 minute (no longer), then shell.
• 3: Melt 20 g Clarified butter in a frying pan on high heat. When really hot, add the langoustines.
• 4: Fry for 2 or 3 minutes until coloured, then add the asparagus tips, salt and pepper. Mix well and turn off the heat.
• 5: Break 6 eggs into a bowl. Salt and pepper, then whisk until evely mixed.
• 6: Add the asparagus and langoustines, salt and pepper, then mix well.
  Heat the plates.
• 7: Melt 30 g butter in a frying pan on high heat. When good and hot, pour in the mixture.
• 8: Using a wooden spatula or soft spatula, draw in the mixture from the edge of the pan towards the middle...
• 9: ...and keep it moving until just beginning to set. The aim is to end up with softly scrambled eggs, rather than an omelette.
• 10: Serve immediately.

Remarks

If you don't have langousitnes, use any other crustaceans in season: shrimp, prawns, etc.

---