Prep 10 mins
Cook 10 mins
This recipe is from the vegetarian cookbook Mediterranean Harvest. The asparagus can also be steamed instead of boiled. The eggs may be doubled if you'd like.
- 1 lb asparagus tips
- 2 tablespoons unsalted butter
- 4 -8 large eggs
- 2 teaspoons milk
- 1⁄2 teaspoon salt
- fresh ground pepper
- 1 tablespoon chives, snipped
- Steam the asparagus over boiling water until tender, about 5 minutes. Rinse briefly with cold water and keep warm.
- Melt the butter in a medium or large nonstick frying pan (depending on the number of eggs you are scrambling) over medium-low heat. Beat together the eggs, milk, salt, and pepper. When the butter is beginning to bubble, add the eggs. Cook slowly, stirring, until the eggs are just set but still creamy. Stir in the chives and remove from the heat.