Recipe: Quick Spinach and Tomato Lasagne

Spring Asparagas with Scrambled Eggs

Serves 4

Intro

8	eggs

1	tbsp milk

	Salt, preferably kosher salt, and freshly ground pepper to taste

2	tbsp extra virgin olive oil

1	pound thin asparagus spears, trimmed and cut in 1-inch lengths

1 to 2	garlic cloves (to taste), minced

2	tbsp minced chives

1. Beat the eggs in a bowl with the milk. Season to taste with salt and pepper.

2. Heat the olive oil over medium heat in a wide, heavy, preferably nonstick frying pan or saucepan. Add the asparagus and season with salt. Cook, stirring often, until the asparagus softens, about 5 minutes. Add the garlic and stir together for a minute, then turn the heat to low.

3. Stir the eggs into the asparagus and stir constantly until just set, which should occur in a couple of minutes. Remove from the heat and serve