1 large avocado
4 asparagus spears
2 tablespoons butter
1 small onion, minced
Salt and pepper
4 tablespoons scallions
8 ounces smoked salmon
1 tomato, peeled and seeded
Cilantro and chive garnish
Heat pan over medium heat and saute flaked smoked salmon and onion. Whisk eggs with a good pinch of salt and pepper. Cook sloving, moving until a soft curd is formed. Add diced avocado and scallions, gently pat down and cover. Cook slowly for 3-4 minutes until set. Put onto plate and cute into quarters. Serve with a few greens and avocado vinaigrette.
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