Lemon Scrambled Eggs with Griddled Asparagus by Lurpak
1. In a bowl beat together the eggs, cream (or milk) and the zest of half the lemon. Season well with a little salt and black pepper.
2. Heat a griddle pan or frying pan to medium hot. Cook the asparagus for a few minutes on each side until they are just cooked through and the edges are browned. Top with a small knob of Lurpak® and a squeeze of lemon juice and set aside to keep warm.
3. Meanwhile heat a non-stick pan and melt half the butter. Pour in the eggs and let it sit for 20 seconds while the bottom sets.
4. Then, using a wooden spoon or heat proof spatula, lift and fold the eggs so more of the wet mixture reaches the bottom of the pan.
5. Add in half of the remaining Lurpak® and let it sit for 10 seconds while the Lurpak® and the bottom sets once again. Repeat this so all the Lurpak® has melted in and the eggs are almost completely set, then remove from the heat.
6. Put 4 asparagus spears on each plate, give the eggs a final stir and pile on top of the asparagus to serve.
Ingredients
- 8 asparagus spears, hard ends removed
- 4 eggs
- 50g Lurpak Slightly Salted Lurpak®
- 50ml cream (or milk)
- 1 lemon
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