Scrambled Eggs with Asparagus and Aged Montasio

Method

1. Cut the asparagus into small pieces (or leave whole if thin).
2. In a pan, melt a knob of butter over medium heat and sauté the raw asparagus until tender.
3. In a bowl, beat the egg with a splash of milk until combined.
4. Reduce the heat to low and pour the egg mixture into the pan with the asparagus.
5. Cook gently, stirring constantly with a spatula, until the eggs are softly set but still creamy.
6. Remove from heat and fold in the grated aged Montasio cheese.
7. Season with freshly ground black pepper and serve immediately.