Asparagus and Brown-Butter Scrambled Eggs with Dish, Made at Camp

A dish that suits breakfast at camp. What makes it taste as good as it does is that the scrambled eggs are cooked in the browned butter left in the pan after the asparagus. Piled onto a slice of bread it is just as good.

And if you made grilled seafood with beurre blanc the day before and have sauce left over, you are in luck. Warm the sauce through over a low heat and let it run over the asparagus and the scrambled eggs. A fine way to start a day.

Dish blends we recommend for this camping recipe. Dish Symphony No.1 Dish Symphony No.2 Equipment A frying pan

Ingredients (serves 2) For the scrambled eggs Eggs: 2 Milk: 2 tbsp Salt: a little Asparagus: 4 spears Olive oil: as needed Butter: about 20 g Salt: as needed Dish: as needed

Preparation

• Cut off the tough base of the asparagus. If the tough skin further up bothers you, pare it away lightly with a peeler or a knife.
• Mix all the scrambled egg ingredients together.

Method

1. Cook the asparagus
1. Pour olive oil into a frying pan large enough to hold the asparagus and heat it over a medium heat.
2. Once the pan is properly hot, lay the asparagus in it and cook for about 1 minute, until the underside has coloured.
3. Add about 20 g of butter and let it melt, then shake the pan so the asparagus rolls as it cooks.
4. Lift the cooked asparagus onto a plate.
2. Cook the scrambled eggs (using the butter and oil left in the pan from step 1)
1. Set the pan over a low heat and pour in the beaten eggs.
2. Once the edges and the base begin to set, stir briskly about 30 times with a wooden spatula (or a pair of chopsticks).
3. When the stirring is done and the whole thing is soft and creamy, take it off the heat and turn it out onto a plate.
3. Season the finished asparagus and scrambled eggs with salt and Dish, and it is ready.