Smørrebrød with White Asparagus and Scrambled Eggs
White Asparagus with Scrambled Eggs and Chives © kvalifood.com
White asparagus are a spring classic, only available for a short season from April to June. They are cooked until tender and served with soft scrambled eggs and fresh chives. A simple combination that needs nothing more.
Ingredients
Yields 4 servings
Scrambled eggs
- 6 eggs
- 2 tbsp butter
- 2 tbsp crème fraîche 38%
- salt
- pepper
To serve
- 4 slices rye bread
- 12 white asparagus
- 2 tbsp freshly chopped chives
- butter, for the bread
- salt
Directions
White asparagus
Peel the asparagus from the tip downwards and snap off the woody end. Cook in plenty of salted water for 8–12 minutes depending on thickness — they should be tender but not soft. Lift out and leave to drain.
Scrambled eggs
Crack the eggs into a bowl and whisk lightly. Melt the butter in a small saucepan over low heat. Add the eggs and stir slowly with a wooden spoon until creamy and just set. Remove from the heat while still soft and stir in the crème fraîche. Season with salt and pepper.
To serve
Spread the bread with butter and place three asparagus on top. Spoon the scrambled eggs over and scatter with fresh chives.