Asparagus and broccoli scramble

Cut asparagus into 2 cm lengths and cook with broccoli in a saucepan of boiling water for about 4 minutes, until tender.
Drain and keep warm.
Melt butter in a saucepan, add leek and cook, stirring occasionally, until softened.

Break eggs into a bowl and beat lightly with the milk, chopped herbs and seasoning to taste.
Pour egg mixture into pan and cook gently, stirring until mixture begins to thicken.
Remove pan from heat and continue stirring until mixture becomes creamy.

Stir in broccoli, asparagus and Parmesan cheese.
Sprinkle with sesame seeds, if desired.
Garnish with herb sprigs and serve with wholewheat bread or toast.
Serves 4.