Asparagus Scrambled Eggs
The French often begin a meal with soft scrambled eggs, called oeufs brouillés in French. (In its ultimate rendition, the eggs are scrambled with black truffles.) But I actually discovered this dish in Spain, where it was made with wild asparagus. I love the combination of the bite of asparagus with the soft egg. Use skinny asparagus, or wild if you can find them. Cook this just before you sit down to eat: it’ll be ready in minutes.
Editor's Note: This is the perfect thing to serve for breakfast in early spring, when the first asparagus appear at the market.
- 2 pounds asparagus
- 4 tablespoons butter
- 1 garlic clove, finely chopped
- Freshly ground black pepper
- 8 eggs, beaten
- Several sprigs of mint and basil, leaves chopped, for garnish
Snap off the tough ends of the asparagus. Cut the stalks into 1-inch lengths; if your asparagus are thick, halve the stalks lengthwise before cutting them. In a large skillet, heat 2 tablespoons of the butter over medium heat. Add the asparagus and chopped garlic, season with salt and pepper, and cook until just done, about 2 minutes.
Remove the asparagus from the skillet and set aside. Heat the remaining butter in the same pan. Season the eggs with salt and pepper and add them to the pan. Stir gently until the eggs are barely set.
Fold in the asparagus, then spoon onto a warmed platter. Scatter chopped mint and basil on top.