Crush the base of the asparagus between your fingers to remove the most fibrous part.
Heat olive oil in a skillet. Add asparagus tips and cook over low heat for 5 to 10 minutes, according to the size of the asparagus, stirring from time to time.
Beat eggs with a fork. Season with salt and pepper.
Pour eggs over asparagus and continue cooking over low heat for 10 minutes while stirring constantly with a wooden spoon. Remove skillet from heat while eggs are still fairly creamy.
The skillet's heat will be sufficient to finish cooking the brouillade.
Serve on slices of toasted buns.
Recipe of eatquebec.ca
Photography: Benoit Levac, Levac photo
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
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