4 Servings 5 min Cook
2 Oz Cashew Nuts
6 Extra large Egg
2 Tbsp Water
1 Cup Parmesan Cheese
1 Tbsp Parsley
1 Dash Salt
1 Dash Pepper
1 Tsp Olive Oil
1 Tbsp Butter
2 1/4 Grams Asparagus
Roast the cashews for a few minutes in a dry frying pan over medium heat to release the flavor.
In a bowl, beat the eggs with the nuts, water, cheese and parsley.
Season with salt and pepper to taste.
Warm the same pan over medium heat.
Add the oil and butter.
When the butter melts, pour in the egg mixture and cook, letting it sit until it is softly set but still moist.
Add the asparagus tips and cook 4 to 5 minutes longer.
Serve immediately.
