Green asparagus with truffled scrambled eggs – a delicious spring dish in 20 minutes

How to prepare

Trim the ends of the asparagus and peel only the bottom third of the stalks. Crack the eggs into a bowl, finely chop the chives, then mix both with cream and a pinch of salt until the white and yellow streaks are still clearly visible.

Melt butter in a pan, add the scrambled egg mixture, and let it set over low heat, pushing the egg together frequently but not stirring. This way, the egg stays moister and folds elegantly – not only does it look pretty, it also tastes better than crumbly scrambled eggs.

Meanwhile, cook the asparagus in boiling salted water for 3–5 minutes; it should still have a bite. Remove from the water and season with salt. Thinly slice or grate the truffle. Arrange the egg with the asparagus and truffle and serve immediately.