Eggs and Asparagus Recipe

Today CNQA makes a tasty and balanced suggestion for a weekend brunch (homemade brunch style). A good chance to impress with your culinary skills: simple, fast and tasty.


• Carob bread (40g)
• Eggs (2 units)
• Oregano (q.b)
• Asparagus (35g)
• Onion (10g)
• Black pepper (q.b)
• Salt (q.b)
• Salsa (q.b to decorate)
• Cherry tomatoes (2 units)
• Olive oil (q.b)


Scrambled Eggs: In a nonstick skillet stir the eggs until they cook, season with salt and oregano (moderate in salt).
Sauteed Asparagus: Remove the hard stem from the asparagus and the stem leaves and bring to boil in water for 5 minutes. Sauté the chopped onion in olive oil and add the asparagus cut into pieces. Season with salt and black pepper. Let it stir lightly.
Remove from the heat and mix the scrambled eggs with the sautéed asparagus.
Cut the bread into slices to accompany.


Nutrition Declaration:

Energetic value (KJ/kcal) 1212/290
Fat (g) 15.8
Saturated Fatty Acids (g) 18.1
Sugars (g) 4.1
Protein (g) 15.9
Salt (g) 1.55


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