Asparagus and egg salad with mayonnaise

 

Ingredients

* Asparagus…80-100g (3-4 stalks)

* Eggs…2

* Mayonnaise…2 tablespoons

* Salt and pepper…to taste

* Coarsely ground black pepper…optional

Instructions

Cut off the tough ends of the asparagus (about 2-3 cm from the base), and cut the remaining portion into 5 cm pieces.

Place the cut asparagus in a heatproof container, cover with plastic wrap, and heat in a 600W microwave for 2 minutes and 30 seconds.

After heating, remove from the microwave, leave a small gap in the plastic wrap, and let it cook through with residual heat.

This is all it takes to achieve a result similar to boiled asparagus.

Crack the eggs into a separate heatproof container and beat thoroughly, cutting through the egg whites.

Heat in a 600W microwave for 1 minute (no need for plastic wrap).

After heating, remove from the microwave; the eggs will be semi-cooked…

Use chopsticks to gently stir from the bottom.

After mixing, heat again at 600W for 1 minute (no need to cover with plastic wrap).

Check that it is cooked through (add 20 seconds at a time if it is not cooked enough).

Mix from the bottom of the container to make "microwave scrambled eggs".

Add the drained asparagus, mayonnaise, salt, and pepper to the egg container and mix well.

Finally, serve on a plate and sprinkle with freshly ground black pepper to taste...

"It's done!"