Soft Scrambled Eggs with Asparagus
Recipe Shared by Lacy
Serving Size: 2
1/2 pound asparagus
6 large eggs -- beaten
2 tablespoons heavy cream
2 tablespoons butter -- in 2 pieces
Salt and freshly ground pepper
1 tablespoon chives -- thinly sliced
Holding an asparagus spear in both hands, bend ituntil it breaks naturally at the point at which the spear becomes tough. Discardthe tough end. Repeat with remaining asparagus. Slice the spears on thediagonal about 1/4 inch thick, leaving the tips whole.Bring a large saucepan of salted water to a boil overhigh heat. Add the asparagus and boil until just tender, 2 to 2 1/2minutes. Drain in a sieve and rinse with cold water to stop the cooking.Combine the eggs, cream and butter in the top of adouble boiler. Add a generous pinch of salt and several grinds of pepperand whisk well.
Bring 1/2 inch of water to a simmer over moderate heatin the bottom of the double boiler. Put the top of the double boiler inplace and reduce the heat to low. Whisk constantly until the eggs are thickened,smooth and creamy, about 20 minutes. Resist the temptation to raise theheat or you will create curds. About 1 minute before the eggs are done, whiskin the asparagus. Remove from the heat, whisk in the chives and adjustthe seasoning. Serve immediately on warm plates.
PER SERVING: 390 calories, 21 g protein, 5 g
carbohydrate, 32 g fat (15 g
saturated), 689 mg cholesterol, 313 mg sodium, 1 g
Per Serving (excluding unknown items): 364 Calories; 30g Fat (74.7%
calories from fat); 18g Protein; 5g Carbohydrate; 1g Dietary Fiber;
612mg Cholesterol; 290mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.