1 onion, peeled and finely chopped 12oz/350g macaroni 16 asparagus tips 1oz/25g butter 8 eggs 2 Tbs. water salt and freshly ground black pepper 1 Tbs. fresh chives, snipped 4oz/100g goat's cheese, crumbled extra chives for garnish
Instructions
1) Cook macaroni in boiling salted water until al dente. Drain and reserve, keeping hot. Meanwhile, steam asparagus tips. Drain and keep hot.
2) Melt butter over a low heat in a non stick pan. Beat eggs together with water using a fork. Season with salt and freshly ground black pepper. Pour into pan and gently stir with a wooden or plastic spoon, still over a low heat, until the eggs are beginning to scramble. Take care not to over cook and remember that eggs go on cooking after they been taken off the heat.
3) Pour over the hot macaroni and stir through the asparagus tips and chives.
4) Pile on to serving plates and top with crumbled goat's cheese. Add extra chives.
