Ingredients – Serves 4
1 tbsp butter8 stalks asparagus, woody bottoms removed, chopped into 1" pieces
8 eggs
2 tbsp fat-free milk
1/4 cup crumbled fresh goat cheese
4 oz smoked salmon, chopped
salt and black pepper to taste
1.Heat the butter in a large non stick skillet or sauté pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
2. Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
3. Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.
For more information, please do not hesitate to contact us on 01202 683700 or at info@naturalbodycafe.co.uk.
