Soft Scrambled Eggs with Asparagus
The key to these eggs is their melting soft texture. If that is not your style, of course you can cook them a bit longer to suit your taste. A splash of cream is divine.
- Prep time
- 3 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 stalks asparagus
- 2 large eggs
- 1/2 tablespoon butter or extra virgin olive oil
- 1 tablespoon heavy cream or half and half
Instructions
- 1
Clean and trim asparagus and cut on the bias (an angle; it’s pretty) into ½-inch pieces.
- 2
Whisk the eggs with two pinches of salt they are well incorporated.
- 3
In a small skillet, heat the butter just to foaming over medium low heat. Add the asparagus and sauté until tender, about 3 minutes, stirring constantly.
- 4
Pour the eggs over the asparagus. Draw the egg from the edges of the pan into the center with a wooden spoon or rubber spatula, creating large, soft curds.After less than a minute, when the eggs are still wet, remove from heat. Residual heat will continue to cook the eggs but removing from the heat now will ensure that you don’t overcook them.
- 5
Pour the tablespoon of cream over the eggs and continue gently stirring for another 30 seconds or so.
- 6
Serve immediately.