Eggplant Salad – AsistBio

Ingredients

• 2 oz. butter
• 4 eggs
• 3 oz. cheese
• ½ cup sour cream
• salt
• cayenne pepper
• 25 oz. green asparagus
• 1 tbsp olive oil
• 1½ tbsp lemon juice
• 3 oz. butter
• Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.
• Spoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.
• Roast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from frying pan for now, and set aside.
• Sauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.
• Put the asparagus back into the frying pan and stir together with the butter until it gets hot.
• Serve the asparagus with the sautéed butter and the creamy eggs.