Scrambled egg, grilled asparagus, parmesan and rocket
One of my favourite ways to enjoy freshly picked asparagus in the Spring. It's really simple to make and great if you're looking for a filling brunch.
2 medium eggs
15g unsalted butter
1 tsp flat-leaf parsley, finely chopped
2 tsp mayonnaise
1 tsp dijon mustard
A few shavings of parmesan/pecorino
8 spears of asparagus
Small handful of wild rocket
2 rustic baguettes
Whisk the eggs in a bowl and add a small pinch of salt.
Melt the butter in a saucepan over a medium-low heat, then add to the eggs and whisk together.
Pour the mixture back into the saucepan and place back on the hob over a medium heat for 4 minutes. Make sure you continually stir the eggs so that they don’t stick to the pan.
Take it off the heat and allow to cool for a couple of minutes before adding the parsley, mayonnaise, dijon mustard and a little black pepper.
As the scrambled eggs cool down, bring a pan of water to the boil. Put the asparagus in the boiling water and cook for 2-3 minutes, until tender.
Remove the asparagus, plunge into a bowl of cold water and pat dry.
Cut the baguettes open lengthways and fill 'em up as illustrated above.