Scrambled eggs with asparagus

1. Peel the asparagus and steam for 20 minutes. Wash, dry and chop the chives.

2. Gently remove the top of the egg shell and pour the egg into a bowl containing half of the chives and mix. Rinse out the egg shells and leave them to dry.

3. Heat oil in a skillet, pour the eggs and cook for about 5 minutes over low heat, while stirring with a wooden spatula. Add a dash of salt and pepper. When it is cooked but still slightly runny, add the crème fraîche and mix well.

4. Place the scrambled eggs back into the shells and decorate with the remaining chives. Cut the asparagus lengthwise and serve.

Photo credit : Sucré Salé