4 Servings 15 min Cook
1 Lb Asparagus
1/4 Cup Water
1 Fruit (2-3/8" dia) Lemons
1 Tbsp chopped Chives
8 Large Egg
4 Oz Goat Cheese
1/2 Tsp Salt
1 Dash Pepper
2 Tbsp Butter
Wash and dry the asparagus.
Remove the tough lower part of the asparagus (usually 1-2 inches).
In a dry skillet over medium-high heat, cook the asparagus, stirring occasionally.
After 3 minutes, add about ¼ cup water and cook for another 3 to 4 minutes.
Taste a piece, and continue to cook until the thickest pieces are tender, adding additional water if necessary.
Sprinkle with kosher salt.
If desired, garnish with lemon zest or lemon juice.
Wash the chives and chop them.
In a medium bowl, crack 8 eggs and whisk them together until well-beaten.
Crumble the goat cheese and stir it into the eggs, along with ½ teaspoon kosher salt and plenty of fresh ground pepper.
In a skillet, heat 2 tablespoons butter over medium heat.
Tilt the pan to ensure the entire pan is coated in the melted butter.
Pour in the eggs.
Keep the heat on medium.
When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds.
Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened.
Serve immediately, garnished with chopped chives (if desired) and alongside asparagus spears.
Recipe inspired by: http://www.
acouplecooks.
com/2015/05/soft-scrambled-eggs-with-goat-cheese-and-asparagus/
