Mumbled Asparagus with Lemony Salmon

• 6 stalks asparagus (so fresh that it cracks when you try to bend it)
• 4 eggs
• 4 ounces smoked salmon, chopped
• 4 slices thin, buttered toast
• 2 tablespoons heavy cream, whipped
• unsalted butter (for frying)
• freshly ground black pepper
• freshly squeezed lemon juice

1. Cut the asparagus into small pieces and fry very gently in unsalted butter.
2. When the asparagus is just beginning to soften, add the eggs, sprinkle with pepper and continue to cook over low heat, stirring well.
3. When the eggs are just set (not hard, but creamy), gently fold in the smoked salmon, and then spoon the mixture on to the toast.
4. Drizzle with lemon juice and dump whipped cream on top.
5. Yum!

stalks asparagus, eggs, salmon, thin, heavy cream, unsalted butter, freshly ground black pepper, freshly squeezed lemon juice

Taken from www.food.com/recipe/mumbled-asparagus-with-lemony-salmon-23008 (may not work)