The slow pace

Egg white scramble with asparagus and prawns

I honestly don’t know which intro I can write to get you into reading this post, which is an easy, healthy protein-packed recipe. Well maybe the fact that this is an easy, healthy protein-packed recipe does interest you. Maybe if I tell you that this is a great recipe to make the most of the last asparagus of the season, which are not the best but still are very nice to mix with other ingredients? And what if I promise you that this recipe is perfect for bruch, lunch and dinner? Well, if you are intrigued, which I hope you are, scroll down.

You will need (serves 2 hungry ladies):

8 egg whites
Two bunches of asparagus, chopped
200 g cooked prawns
Sea Salt
Black Pepper
2 garlic cloves, chopped
Extra virgin olive oil

First, bring water to a boil and cook the asparagus for about 8 minutes.

In the meantime, sauté your prawns: in a large nonstick skillet heat extra virgin olive oil over medium-high heat. Add the garlic cloves and when they start getting a golden colour, add the prawns and cook for a few minutes more.

Drain the asparagus, tap them dry with paper towel and add them to the prawns. Season with sea salt and pepper to taste and cook for a couple of minutes.

While the prawns and asparagus are cooking whisk the egg whites.

Finally add the egg whites to the asparagus and prawns and cook over medium heat. Here you can use diferent techniques but basically we stir, mix and stir with an spatula. Continue cooking for 2 to 3 minutes. And voilà!


Isn’t it easy? Serve it over bread (and butter) for brunch, add some strawberries as pudding and you will have a nice Summery lunch or eat a plate for dinner if you want something extra light and healthy.  Make the most of your seasonal produce!