Scrambled eggs with asparagus, salami and oregano
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Scrambled eggs with asparagus, salami and oregano
This lovely dish can be served as supper or brunch alongside toast or crusty bread
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
477Kcal
Fat
39gr
Saturates
11gr
Carbs
2gr
Sugars
2gr
Fibre
2gr
Protein
27gr
Salt
2.1gr
Joseph Trivelli
Joseph Trivelli is Co-Head Chef at the iconic Italian restaurant The River Café in Hammersmith, London. His Italian heritage has given him a love for seasonal ingredients and classic dishes.
See more of Joseph Trivelli’s recipes
Joseph Trivelli
Joseph Trivelli is Co-Head Chef at the iconic Italian restaurant The River Café in Hammersmith, London. His Italian heritage has given him a love for seasonal ingredients and classic dishes.
See more of Joseph Trivelli’s recipes
Ingredients
- 200g fine asparagus
- 4 eggs
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 peeled garlic clove
- 1 x 86g pack Milano salami, cut into strips
Step by step
- Trim any woody ends from the asparagus and split them lengthways so they are thinner. Whisk the eggs with the oregano and a pinch of salt and pepper.
- Heat the olive oil in a wide frying pan and fry the whole garlic clove and salami strips, stirring occasionally, for 3-4 minutes until the salami is crispy. Set aside with a slotted spoon, discarding the garlic. Add the asparagus to the pan with a good splash of water and cook over a medium heat, stirring from time to time, for 5 minutes or until tender.
-
Once floppy and cooked, add the eggs and most of the salami. Continue stirring over a low heat until the egg is cooked to your liking and then serve at once, garnished with the reserved salami.TipIf you don’t have really thin asparagus, cut regular asparagus, lengthways, into four pieces with a long knife, so that it cooks through quickly.
