scrambled eggs with anchovy and asparagus

Serves: 5

Ingredients:
250g asparagus spears
1 teaspoon butter
10 large eggs (lightly beaten)
100g anchovy fillets
salt and black pepper
4 large basil leaves chopped

Method:
in a pot with boiling water, blanch the asparagus. remove and set aside.
in a large saucepan on low heat, melt the butter and pour in the eggs.
stir the eggs well before add the anchovies and seasoning well with salt and pepper.
fold gently until the eggs are cooked.
remove from the heat and sprinkle with the chopped basil leaves before serving.