Smørrebrød with White Asparagus and Scrambled Eggs

Name: Smørrebrød with White Asparagus and Scrambled Eggs
Prep time: 25 min
Total time: 25 min

February 19, 2011

Prep 25 min Total 25 min

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.

White asparagus with scrambled eggs and chives assembly © kvalifood.com

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.