6 eggs
30g/1oz unsalted butter
splash of double cream
freshly ground black pepper
8 blinis
2 tbsp olive oil
4-6 asparagus spears
Whisk the eggs in a bowl until pale and fluffy.
Heat the butter in a medium sized saucepan and pour the eggs in, stir constantly to make scrambled eggs. Once nearly set, add a splash of cream and season. Stir again and remove from the heat.
Arrange the blinis on a serving plate and spoon the scrambled eggs on top.
Heat the oil in a non-stick griddle pan and chargrill the asparagus for 2-3 minutes on each side. Season.
Serve the griddled asparagus pieces alongside the blinis.
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