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Scrambled Eggs with Asparagus Tips and Shrimps (low carb)

• Heat the oil in a skillet. Cook the shrimp for 3 minutes.
• Meanwhile, peel the garlic clove and drain the asparagus tips.
• In a large bowl, whisk the eggs with cayenne pepper, ginger, chives, salt and pepper.
• Melt the butter in a pan with a thick bottom.
• Pour the egg mixture into the pan and cook at low heat, stirring frequently with a wooden spoon until the preparation is almost cooked but still creamy, about 4 minutes.
• Add the sour cream and stir.
• Divide the shrimps and asparagus tips onto 4 serving plates. Add the scrambled eggs on top.
• Serve immediately.