1 tbsp. pine nuts 400 g green asparagus 2 green onions 1 package (150 g) of Zottarella Minis Classic 5 eggs Salt, pepper 2 tbsp. sunflower oil
It's so easy with Zottarella Minis
Toast the pine nuts in an ungreased pan until golden brown and remove. Wash the asparagus, peel the lower third and cut off the ends. Cut the asparagus into pieces. Wash the green onions and cut into rings. Drain the Minis. Whisk the eggs and season with salt and pepper.
Heat oil in a pan. Sauté the asparagus pieces for about 5 min. until tender crisp. Add the green onions and briefly sauté together. Pour in the eggs, sprinkle with pine nuts and Minis, cover and let thicken at low temperature for about 10 min.