Time: 10 minutes.
4 slices of prosciutto, very finely sliced
1 tbs. olive oil
1 tbs. butter
1 bunch asparagus spears, woody ends removed and peeled
3 tbs. cream
Pinch of nutmeg
Salt and pepper
Parmesan, freshly shaved as a garnish
Heat olive oil in a large non-stick frying pan. Season the asparagus spears and fry for 3-4 minutes until just tender, then remove from the pan and keep warm.
Meanwhile, with a fork, whisk the eggs with the cream, nutmeg and salt and pepper. Add the butter to a pan and on a medium to low heat cook the eggs. Use a plastic spatula to gently stir the eggs until they scramble.
Serve eggs with the asparagus, freshly shaved Parmesan and prosciutto.
Recipe by Justine Schofield. Recipe, video and images kindly supplied by Everyday Gourmet.