Whisk (with a fork) the eggs, ginger and a pinch of salt and fresh ground pepper together until all the ingredients are just combined and the mixture has one consistency.
In the meanwhile, make an avocado rose.
Heat a small non-stick frying pan and add some olive oil. Pour in the eggs and let it sit (without stirring) for 20 seconds. Stir gently with a wooden spoon, repeat until the eggs are softly set, silky and slightly runny in places. Then remove from the heat and leave for a few seconds, it will continue cooking.
Give a final stir, transfer scramble to a big (sharing) plate and add toppings. Season with salt and pepper to taste.
2 - 3
1/2 teaspoon Fresh Ginger, Grated
Fresh Ground Pepper and Salt, to taste
3 Green Asparagus Sprigs, with a Vegetable Peeler sliced in ribbons
1 Spring Onion, Finely Sliced
1 Jalapeno Pepper, Sliced
Small Bunch of Fresh Coriander