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.

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