Scramble eggs with asparagus

Serves 4

1 Bunch thin asparagus

30- 45 ml / 3-3 tbsp tiny raw mangetout ( snow peas)

8 Large eggs

30 ml / 2 tbsp milk

50 g/ 2oz / 1/4 cup butter

sal and ground black pepper sweet paparika, for dusting.

Preparation

1. Prepare the asparagus. Using a sharp knife, cut off and discard any hard stems. Cut the stems into short lengths, keepings the tips separate. Shell some of the fatter mangetout pods, to extract the tiny peas.

2. Tip the stems into a pan of boiling water and simmer for 4 minutes. Add the asparagus tips, and cook them for 2 minutes.

3. Break the eggs in a bowl. Add the milk, salt and black pepper and beat with a whisk until well combined.

4. Melt the butter in a large frying pan and pour in the eggs, scrambling them by pulling the cooked outsides to the middle with a wooden spoon.

5. When the eggs are almost cooked, drain the asparagus and pea pod strips, if using, and stir into the eggs, Sprinkle the peas, over the top, and dust lightly with paprika. Serve immediately.