Asparagus and Egg Scramble

1. 1
   prep · ~2 min

   Crack and whisk the eggs.

   Crack the eggs into a medium bowl. Add a pinch of salt and black pepper. Whisk well until the yolks and whites are fully combined and a little frothy.

2. 2
   saute · ~6 min

   Sauté the onion and asparagus.

   1.Melt 1 tablespoon of butter in a large nonstick skillet over medium heat.

   2.Add the chopped onion and cook until just softening, about 2 minutes.

   3.Add the asparagus pieces and cook, stirring often, until bright green and almost tender, about 4 minutes.

   TIPDon't overcook the asparagus before adding eggs — it will finish cooking with the scramble.
3. 3
   steam · ~1 min

   Add a splash of water and cover briefly.

   1.Pour in 2 tablespoons of water and immediately cover the skillet.

   2.Let steam for 1 minute to finish tenderizing the asparagus.
4. 4
   simmer · ~3 min

   Scramble the eggs gently with the asparagus.

   1.Uncover the skillet and reduce heat to low.

   2.Add the remaining 1 tablespoon of butter and let it melt.

   3.Pour in the whisked eggs and let them sit undisturbed for 30 seconds.

   4.Using a silicone spatula, gently push the eggs from the edges toward the center.

   5.Continue folding and stirring slowly until soft curds form and eggs are just set but still glossy, about 2 minutes.

   TIPLow heat and gentle folding are the secrets to creamy scrambled eggs. Remove from heat while they still look slightly wet — carryover heat will finish them.
5. 5
   garnish · ~1 min

   Garnish with fresh chives and serve.

   Transfer the scramble to warm plates immediately. Sprinkle with chopped chives and an extra crack of black pepper. Serve with toast or on its own.

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