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Asparagus with Scrambled Egg

[Low fat recipe]

1lb. Asparagus
3 free range eggs
3 tbs. Skim milk

Prepare and boil the Asparagus as in the first recipe and keep them warm.
Beat the eggs with the skim milk and season liberally with salt and black pepper.
Using a wooden spoon and a non-stick saucepan cook the eggs over a gentle heat stirring all the time.
When thick but not set remove from the heat.
Serve the warm asparagus on hot plates with the eggs as a sauce on the side.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef