Scrambled Eggs with Green Asparagus

Skin the asparagus, starting from the base to the split end, to remove the hard and fibrous film.
Wash the asparagus and tie it in a sauce. Bake them in water seasoned with salt. Drain and cut them into small pieces.
Peel and crush the garlic clove and brown it in a pan with butter.
Remove the garlic clove, add the asparagus and sauté.
Beat the eggs in a bowl, add salt and pepper.
Pour the eggs over the asparagus and cook over a low heat, stirring constantly, with a spatula.
When the eggs are half-cooked, add the cream and continue to stir until the eggs are thick but not too dry.
Remove the pan from the heat and add the butter to incorporate, stirring vigorously.
The eggs should be very juicy and creamy.

Serve hot and have a good appetite!