Scrambled Eggs with Asparagus and Blistered Tomatoes

Place 2 small pans on the stovetop over medium heat and drizzle a little olive oil in both.

Once warm, place whole tomatoes in one pan and chopped asparagus in the other. Sprinkle a little salt and pepper to taste.

While those cook, beat eggs in a bowl and add a dash of water to make them fluffier. Continue to toss tomatoes as they begin to blister.

Once asparagus has started to soften, lower the heat and add the egg mixture to that pan. Cook the scrambled eggs until desired texture, then remove both pans from heat and plate to enjoy.