SPRING BRUNCH: Slow scrambled eggs with asparagus and radish salad (and ramp pesto) | The Perennial
Slow-cooked scrambled eggs with asparagus and radish salad, topped with ramp pesto—perfect for a spring brunch.
Ingredients
- 3 Eggs
- 2 Tablespoons butter
- 3 Asparagus
- 3 Radishes
- Sherry Vingegar
- Olive Oil
- Salt
- Chives
- Ramp pesto
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