Espárragos salteados, beicon y huevos revueltos

Ingredientes

• 1 large bunch of asparagus spears (about 15-20 spears)
• 6 eggs, beaten
• 2 tablespoons of milk
• 100 g of bacon
• Salt & pepper to taste
• 2 slices gluten-free bread, toasted

Preparación

1. 1

   Wash the asparagus spears well, cut off the white parts on the bottom of the stalk, and using a vegetable peeler, peel of a little bit of the skin on the bottom

2. 2

   Saute the asparagus in a large pan with a little oil on medium heat, flipping them around after 2 minutes, and repeating once or twice. (You can also wrap some bacon around a few spears and saute the bacon-wrapped asparagus with the rest)

3. 3

   Once asparagus are done, fry the remaining bacon (no need to add more oil).

4. 4

   In the meantime, add the milk to the eggs and beat well, then scramble the eggs in a clean non-stick pan with just a little oil.

5. 5

   Once all the ingredients are cooked, serve asparagus with scrambled eggs and bacon, together with slices of gluten-free toast.