Ingredients

Extra virgin olive oil 2 eggs, beaten 6 spears asparagus, blanched and sliced 1 long green shallot, chopped Sea salt and freshly ground black pepper, to taste Parmigiana reggiano 2 tablespoons unsalted butter 8 fresh sage leaves

Description

Heat The Olive Oil In A Small Teflon Pan. Add The Beaten Eggs And Drag Them Around The Pan, Allowing The Egg To Cook Evenly. Remove The Pan From The Heat At This Point As The Egg Starts To Set. Quickly Add The Asparagus, Shallot, Salt, Pepper And Freshly

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