Scrambled eggs with asparagus and snow peas

Directions

1. Bring a small pan of water to the boil.
2. Cut off the hard stems of the asparagus and discard. Separate the tips and stems of the asparagus and set aside. Remove snow peas from their shells (you can keep the smaller pods intact and slice into strips for an extra fresh crunch). 
3. Place asparagus stems into the pan of boiling water for 4 mins. And asparagus tips and snow peas for a further 2 mins.
4. Break eggs into a bowl and beat. Add 1 pinch of parsley and salt and pepper to bowl. Once eggs are beaten, add the milk and mix. 
5. Heat a frying pan and add butter. Pour eggs into the pan. Stir gently with a wooden spoon until the eggs are fluffy. When eggs are almost cooked, drain asparagus and snow pea pod strips and add to eggs for 1 minute. Stir. Turn off heat and introduce loose snow peas. 
6. Sprinkle paprika and 1 pinch parsley.
7. Serve.