Pre heat the oven at 180° C
Peel 6 white asparagus, remove the ends and boil during 6 mins in salted water.
Whisk 4 eggs with some cream. Season with salt, pepper and parsley
Brush 2 thick slices of brioche with olive oil and toast them in the hot oven for about 10 mins.
Slice each asparagus in 3 parts, pan fry a few mins in butter, then add the eggs and scramble them.
Serve as shown with cress
(Here the video of Jeroen Meeus with his recipe, in Flemish)
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