Scrambled eggs with asparagus. Chef Carlos Afonso's recipe

Uit doesn't have to be a simple thing. If you follow in the footsteps of chef Carlos Afonso you will have a dish worthy of restaurant. Learn to make some scrambled eggs with asparagus.

You may think it's something simple, but the truth is, this dish promises to surprise you at home. Follow the recipe of the chef that was shared on the 24Kitchen website.

Scrambled eggs with asparagus by chef Carlos Afonso

Ingredients:
1 tablespoon of olive oil
200g of fresh white and green asparagus
Sal q.b.
3 tablespoons of water
2 cubes of butter
1 small chopped onion
2 cloves of garlic minced
2 eggs
2 gems
2 tablespoons of milk
Black pepper q.b.
1 chopped chive sauce
White and green asparagus q.b.
Olive oil q.b.
Vinegar q.b.
Black pepper q.b.
1 lemon zest
Flower of salt q.b.
Fresh chopped chives q.b.
Bread q.b.
1 garlic tooth
Season flowers q.b.

Method of preparation:
1- Wash the asparagus and cut the hard ends. Cut the asparagus into thin slices and uniforms.
2- Heat the olive oil in a large pan on medium heat. Add the green asparagus first and then the white ones. Season with salt and add triple water from the olive oil that is in the frying pan. When the water evaporates, add the butter and onion and saute until it becomes soft and translucent.
3- Add the garlic and stir well.
4- In a bowl add eggs to room temperature and yolks. Add the milk and season with salt and pepper. Beat the eggs with a fork. Lay the crushed eggs in the pan with the asparagus, always stirring in circular movements. Finally, add the chives. Reserve.
5- Roll some asparagus and put them in water and ice to stay crispy. Dry them, and in a bowl season them with oil, vinegar, salt, and pepper. Finish with a lemon zest and mix well.
6- In a dish have your scrambled eggs and season with salt flower and fresh onion. Garnish with fried bread in olive oil and flavoured with a crushed garlic tooth and laminated asparagus. Decorate with season flowers.

Read Also: This creamy pumpkin dough is easy to make and hard to resist

And another recipe from chef Carlos Afonso

Alentejan grain stew

Ingredients:
1 thread of olive oil
1 large onion
1 clove
1 bay leaf
1 large carrot, cut into cubes
1 turnip, cut into cubes
1 branch of mint
Sal q.b.
1 can of chickpeas
200g pork rib
400g of chisper
400g pork belly
200g of blood sausage
200g of chorizo
200g flour

Method of preparation: 
1-In a pot saute a chopped onion into olive oil until it becomes soft and translucent. Add the clove and the laurel and saute for another minute.
2- Add enough water to cover all ingredients and let it boil. Place each piece of meat at 45 minutes intervals. First the rib, then the chisper and finally the pork belly. After the meat is cooking for 2 and a half to 3 hours, and when it starts dumping from the bone, add the sausages cut into large pieces and cook for a few more minutes. Book the meat and sausages. Coat the broth and with a shell remove the foam. Scroll the splinters cut into separate slices for 10 minutes so it does not lose its shape and book as well.
3- In a pan, heat half the broth in medium heat. Add the carrot and after 10 to 15 minutes, turnip and mint. Retrieve the salt. Add the drained grain and the remaining broth. Slowly return the reserved meat and sausages to the fire. Involve and cook for another 10 to 15 minutes to allow the flavors to mix.
4- Have some of all the elements on a deep plate and serve still warm.