Asparagus with scrambled eggs

Ingredients:

• 0.7 kg fresh asparagus, washed and tough ends trimmed
• 2 tbsp. l. olive oil
• 1 tsp sea salt + more to taste
• 6 eggs
• 3 tbsp. milk
• 2 tablespoons butter

Preparation:

1. Preheat oven to 220°C.
2. Wash and trim the asparagus, snapping off one end at its natural cut point and trimming all the spears to a uniform size. Discard the trimmed ends. Place the asparagus on a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper.
3. Place the baking sheet in the preheated oven and bake for 15 minutes, until the asparagus tips are golden brown and beginning to crisp.
4. Crack the eggs into a small bowl. Add each egg to the bowl, stir in the milk, and season with salt and pepper.
5. Whisk in a figure-eight motion until the ingredients are completely combined. Melt the butter in a nonstick skillet over medium heat. Once melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Stir constantly until the eggs are set but still soft, about 15-20 minutes.
6. Heat the dish or plates in a preheated oven or microwave for 6-10 seconds. Place the baked asparagus on the heated plate and top with the scrambled eggs. Serve immediately and enjoy!