Mumbled Asparagus with Lemony Salmon

1. 1

   Cut the asparagus into small pieces and fry very gently in unsalted butter.

2. 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. 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. 4

   Drizzle with lemon juice and dump whipped cream on top.

5. 5

   Yum!

* Per serving · 4 servings · Values may vary.

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