by Flora Foodie

Created on: June 08, 2007

Going green in spring and early summer is yet another of these seasonal pick-me-ups that are not to be missed. Making green vegetables a part of my family weekend brunch this year has been particularly successful, so I want to share. Here is one of the green and quick festive brunches, nutritious, low-carb and rich in protein, perfect before a long walk. No quantities, just follow the rule of the thumb, it's easy.

Scrambled eggs with salmon strips and green asparagus. Actually, green asparagus can brighten up even a most ordinary day. Just wash it, cut two inches off the stalks and tie the stalks into a bundle points up. Stand the bundle into a pot with salted boiling water, asparagus points well up the boiling water level. Boil for several minutes, then tumble over your asparagus into the water and continue boiling it with its points for no more than a minute (it is important not to overcok asparagus because half of its pleasure is the little fresh crunch that remains if the asparagus isn't boiled for too long). Remove from heat, drain the water and cover asparagus with a lid.

In the meanwhile quickly fry some raw salmon strips in a pan with a little heated oil first on one side, than on another. Sprinkle with salt and freshly ground black pepper, turn over and remove from heat. Cover and let stand till everything is ready.

Beat the required number of eggs (at least 2-3 per person) in a bowl, melt a little butter on a pan and pour the eggs over it. Stir continuously over medium heat. When the scrambled eggs are almost done, put half-a-spoonful of butter into them and mix well. Sprinkle with a very little salt and freshly ground black pepper if you like. I usually don't, because salt-and-pepper salmon strips work pefectly well with bland scrambled eggs so who needs extra salt?

Assemble pink salmon strips, green asparagus and pale golden scrambled eggs on the serving plates and listen to the gratifying "oooohs" of your family. But don't forget to have some of your bruchch yourself it is worth it!

If you don't eat eggs you can enjoy asparagus and salmon strips without. If you are afraid to mess up with asparagus, can't get it or simply do not like it steam or boil quickly (so that they retain their crunch) some broccoli florets instead and you are all set.

By the way, if you have green-coloured plates, as I do, these spring-and-summer brunch will look doubly alluring.
Bon appetit!

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