How to make
Break off the hard, tough edges at the base of the asparagus, and peel the spring garlic from the outer layers. Cut the two vegetables into relatively equal pieces of 0.4″ (1 cm).
Heat olive oil over high heat and fry asparagus and garlic until lightly browned for about 3-4 minutes.
Put cherry tomatoes in the pan whole, pre-washed and stir briefly, then beat the eggs and stir again.
Once the eggs are ready, which is done quickly, immediately remove from the heat and serve.
Enjoy your meal!
