Ingredients
For 1; this recipe is prepared in spring, during the wild asparagus season:
- 100 g asparagus
- 2-3 eggs
- 20 g prosciutto
- 20 g butter
- salt
- pepper
- white wine
- olive oil
Preparation
Season the scrambled eggs with salt, pepper, and butter and steam while scrambling continuously and gradually adding small amounts of wine to reach the desired consistency.
Serve in a deep dish and garnish with sautéed asparagus and fried prosciutto.
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