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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
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.