Asparagus Scrambles & Smoke Salmon on Toasted Sour Dough

Serves 4

2 bunches fresh asparagus
6 eggs
½ cup milk or cream
Pinch fresh dill or chopped parsley plus extra for garnish
Sea salt and cracked pepper
20gms butter
250gms sliced smoked salmon
4 slices toasted sour dough bread

METHOD

1. Trim the asparagus spears of any hard ends and then cut into small bite sized pieces.
2. Place the asparagus into a large bowl and cover with boiling water, allow to sit for 1 minute then drain well.
3. Whisk the eggs, milk, herbs and seasoning together.
4. Heat a large frying pan and add the butter.
5. When the butter is hot but not coloured pour in the whisked eggs and sprinkle over the drained asparagus pieces.
6. Gently fold the eggs over and around to cook the liquid egg mixture and heat the asparagus.
7. Place the toasted bread on serving plates and divide the egg mixture between them.
8. Top each with a couple of slices of salmon.
9. Garnish with herbs and cracked pepper.