1.Steam or microwave asparagus until tender; drain.
2.Spray a medium frying pan with oil. Whisk eggs, egg whites and milk in a medium jug. Cook egg mixture in pan, over low heat, stirring, until almost set.
3.Sprinkle tomato and parsley on asparagus and scrambled eggs.
Scrambled eggs need to be cooked and stirred gently until they are creamy and barely cooked. Over-cooking will toughen them. Eat them straight away or they’ll become watery.Note