Preparation | Cooking | Start to finish |
---|---|---|
34 min. | 6 min. | 40 min. |
1 | In a salad bowl, break up 4 eggs, add 100 g liquid cream, salt and pepper then whisk to mix well. Set aside. | |
2 | Prepare 500 g green asparagus spears, then cut into small pieces. | |
3 | In a frying pan over medium heat, pour 4 tablespoons olive oil, and when hot, add the asparagus. | |
4 | Sprinkle with half of the 50 g Parmesan (Parmigiano Reggiano), then sauté quickly for 1 or 2 minutes. | |
5 | Pour in the beaten eggs and sprinkle with the remaining Parmesan. | |
6 | Using a wooden spatula, push the edges of the pan inwards... | |
7 | ...until set. Finish with the chopped parsley. | |
8 | Enjoy without delay. |