Ingredients

Step by step

1. Trim any woody ends from the asparagus and split them lengthways so they are thinner. Whisk the eggs with the oregano and a pinch of salt and pepper.
2. Heat the olive oil in a wide frying pan and fry the whole garlic clove and salami strips, stirring occasionally, for 3-4 minutes until the salami is crispy. Set aside with a slotted spoon, discarding the garlic. Add the asparagus to the pan with a good splash of water and cook over a medium heat, stirring from time to time, for 5 minutes or until tender.
3. Once floppy and cooked, add the eggs and most of the salami. Continue stirring over a low heat until the egg is cooked to your liking and then serve at once, garnished with the reserved salami.
   Tip

   If you don’t have really thin asparagus, cut regular asparagus, lengthways, into four pieces with a long knife, so that it cooks through quickly.

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