I am going all the way back to 2010 for this 'new' recipe excerpted from Heart of the Artichoke by David Tanis (Artisan Books, 2010).
Asparagus-Scrambled
Eggs
The French
often begin a meal with soft scrambled eggs, oeufs brouillés. (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 a 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.
2 pounds
asparagus
4
tablespoons butter
1 garlic
clove, finely chopped
Salt and
pepper
8 eggs
beaten
Several
sprigs of mint and basil, leaves chopped
Snap off
the rough 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, the spoon onto a warmed platter. Scatter chopped mint and basil on
top.
(* Recipe excerpted from Heart of the Artichoke by David Tanis -Artisan Books, 2010- Photographs by Christopher Hirsheimer.)