SEA MOSS AND WHEAT ASPARAGUS SCRAMBLED
5 organic eggs
1 clove garlic
1 dash of olive oil
5 g dried sea moss
1 ½ bunches of wild asparagus
1 pinch of pepper
1. Hydrate the moss in half a litre of water for 10 minutes. Cook 10 minutes and drain.
2. Clean the asparagus, removing the woody part. Chop the rest and reserve.
3. Peel and mince the garlic.
4. In a frying pan, brown the garlic in the oil and add the asparagus, cook for 2 minutes and add the cooked moss and pepper. Sauté for another minute and stir in the eggs to set the mixture.