Scrambled mushrooms, wild garlic and garlic

When mushroom season arrives, we include them in as many recipes as we can. Turmeric gives it anti-inflammatory properties. This scrambled egg is a good option for breakfast, lunch or dinner.

INGREDIENTS:

• bunch of asparagus
• 1 handful of young garlic
• 200g mushrooms
• 2-3 eggs (Eco, free-range or series 1)
• Turmeric, salt and pepper

STEPS:

• Sauté the mushrooms, asparagus and garlic with a little olive oil.
• Once they are cooked, add the two beaten eggs with a little salt, pepper and turmeric to taste.
• Cook until scrambled.

TIP: You can have a preparation of oil, garlic and chopped parsley in the refrigerator ready to season any dish. Add it when you are sautéing vegetables.