Asparagus Scrambled Eggs

Name: Asparagus Scrambled Eggs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 150g asparagus; 1 bacon; Some salt; Some Cooking oil

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

There are many ways to eat asparagus, and it is also classic when used for scrambled eggs. I have a habit of buying asparagus from home and dividing it into two parts. The roots are peeled for stir-frying, and the roots are boiled or boiled for a thick soup or grilled. One thing is multi-purpose, no waste at all. Of course, scrambled eggs with slightly tenderer ones is also beautiful. There are always people who don’t have any feelings for eggs and don’t like to eat them no matter how they cook them. Let’s serve those who love eggs for our egg dishes. A refreshing side dish, beautiful.

Ingredients

2 pcs Egg
150g Asparagus
1 Bacon
Some Salt
Some Cooking Oil

Asparagus Scrambled Eggs

1. Prepare all materials

2. Peel the asparagus roots, cut into slices diagonally, beat the eggs, and chop bacon

3. Heat oil in the wok and lay eggs. Stir-fry out of the pot

4. Stir-fry sliced asparagus with leftover oil

5. Return the eggs to the pan, stir fry to taste

6. Just out of the pot

Tips:
1. Bacon is optional, I just added such a paragraph that day;
2. Don't fry the eggs when they are old, hold the heat;
3. Asparagus can be blanched, I don't use much here, so I save it;
4. The seasoning should be simple, just using salt is good.