Remove the peel from the asparagus spears, cook in salted water until al dente, drain, pat dry and cut into pieces. Mix eggs and add tarragon and parmesan and season. Sauté the asparagus spears and spring onions in oil, pour the egg mixture on top and cook over medium heat. When the mixture has set, turn it over to the other side and fry until golden brown. Serve warm or cooled.
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Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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