Course sea salt
pound asparagus, trimmed
tablespoons extra virgin olive oil
eggs, lightly beaten
Zest of 1 lemon
Maldon sea salt or other flaky sea salt
Freshly ground black pepper
- Fill a large pan with water, season with salt and bring to a boil. Fill a large bowl with ice water. Drop the asparagus in the boiling water and cook until just tender, about 4 minutes, then lift out the spears and plunge them in the ice water. Once cool, dry the asparagus on tea towels. Slice thinly.
- Place a medium, nonstick saute pan over medium heat. Add the olive oil, followed by the eggs, lemon zest, asparagus, salt and pepper. Cook, using a wooden spoon to scrape the eggs from the sides and base of the pan, until the eggs reach desired doneness. Spoon onto plates, sprinkle with more olive oil and serve immediately.