Scrambled Eggs with Green Asparagus and Parmesan

A simple twist to typical scrambled eggs. The additions of asparagus offers a good source of vitamin, dietary fiber and protein. I had it for the weekend lunch served with rye crackers, but it is as delicious as for breakfast. If you prefer your scrambled eggs moist and creamy, then cook them over low flame.

• 250 g Green asparagus
• 2 Eggs, large
• 2 tbsp Milk
• 20 g Parmesan, grated
• 1 tbsp Chives (or spring onion), chopped
• Salt and pepper to taste
• 10 g Butter
• 1-2 slice Rye bread or pumpernickel
• 1 tbsp Sour Cream

1. Clean and trim the asparagus. Discard the woody ends and cut asparagus into 2-inch lengths.
2. Crack the eggs into a mixing bowl. Add in milk, grated Parmesan, chopped chives, salt and pepper. Beat the egg mixture with a whisk until all the ingredients are completely blended together.
3. Melt butter in a skillet over medium heat. Add in the asparagus and stir fry for about 4-5 minutes. Pour in the egg mixture and cook, covered, for about 5 minutes until set or to your liking. Turn the egg on the bread and serve with sour cream.