Scrambled eggs with langoustines and asparagus tips.
For this dish, the langoustines and asparagus tips are sautéed bafore being mixed with the beaten eggs and finished like scrambled eggs.
43 K 4/5 (4 reviews)
50 min.
Easy
4 people
7 IngredientsLast modified on: August 28th 2019
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
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Prepare 150 g asparagus tips. If you are starting with whole asparagus spears, just keep the tips and use the rest for another recipe.
Stage 2 - 10 min.
Cook 300 g langoustines (scampi) in salted boiling water for 1 minute (no longer), then shell.
Stage 3 - 4 min.
Melt 20 g clarified butter in a frying pan on high heat. When really hot, add the langoustines.
Stage 4 - 3 min.
Fry for 2 or 3 minutes until coloured, then add the asparagus tips, salt and pepper. Mix well and turn off the heat.
Stage 6 - 2 min.
Stage 7 - 5 min.
Melt 30 g butter in a frying pan on high heat. When good and hot, pour in the mixture.
Stage 8 - 7 min.
Using a wooden spatula or soft spatula, draw in the mixture from the edge of the pan towards the middle...
Stage 9
...and keep it moving until just beginning to set. The aim is to end up with softly scrambled eggs, rather than an omelette.
Stage 10
Serve immediately.
Remarks
If you don't have langousitnes, use any other crustaceans in season: shrimp, prawns, etc.
Keeping: Should be eaten immediately.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 6 RDI=0 % | 100 RDI=10 % | 1,340 RDI=50 % | 5,610 RDI: 50 % |
| Per 100 g | 10 RDI=3 % | 0 | 10 RDI=1 % | 170 RDI=6 % | 700 RDI: 6 % |
| Per person | 20 RDI=7 % | 1 RDI=0 % | 30 RDI=3 % | 330 RDI=10 % | 1,400 RDI: 10 % |
How much will it cost?
- For 4 people : 10.05 €
- Per person : 2.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Langoustines (scampi)
Like these other recipes: Langoustine and leek tarts, Langoustine sabayon tart, Langoustine gratin, Turban of sole with langoustines, Sesame fried scampi, ... See them all 6
Asparagus tips
Like these other recipes: Scandinavian cocktail, ... See them all 1
Butter
Like these other recipes: Old style brioche, Liège waffles, Rosemary steamed fish, Leek and tuna loaf, Potatoes with prawns, ... See them all 468
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Nanou's red cabbage salad, Pain perdu, Warm apple feuillantines, Warm apple feuillantines, ... See them all 33
Other recipes you may also like
Génoise (Genoa sponge)
A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a...March 10th 2019233 K 53 1 hour 15 min.
Endive and walnut salad
This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.May 11th 201480 K4.9 25 min.
Purée of Jerusalem artichokes with foie gras
This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras. The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras. The combination of flavours and...January 11th 202369 K4.1 20 min.
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...December 22th 2024128 K5 1 hour 40 min.
The strange gratin
Here is a recipe for a gratin that is a little unusual in its ingredients, which allows the use of vegetable tops and leftover cheese, but for a very successful taste despite everything.July 20th 202225 K 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.