Sea urchin roe (2 tins) – Wild asparagus (2 units) – Eggs (3 units) – Cooking cream – Chives – Extra virgin olive oil
Cut the asparagus into very thin slices so that they can be prepared as soon as possible and sauté them in a frying pan with a little extra virgin olive oil.
Meanwhile, beat the eggs so that everything is ready when the scrambled eggs are ready and add a dash of liquid cream.
Add the sea urchin roe to the frying pan, stir for a few seconds so that it does not cook too much and immediately add the beaten eggs, stirring everything with a fork so that it does not curdle like an omelette.
Ideally, the scrambled sea urchin and wild asparagus should be moist, so in about a minute, turn off the heat and continue to stir the contents of the pan, then transfer it to a plate so that it does not set too much.
Photo and recipe: directoalpaladar.com