- Ready in 15 minutes
- Serves 2
Nutrition per serving
- 4 eggs
- 100g asparagus spears
- a knob of butter
- small handful of chopped tarragon or chervil
- slices of ciabatta, warmed, to serve
- parmesan, freshly-shaved
Steam asparagus spears for 4-5 mins until tender.
Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.