The same ingredients. Two different dishes.
Scrambled Eggs with Asparagus
Coarse sea salt
1/ 2 pound asparagus, trimmed
2 tablespoons extra virgin olive oil
4 eggs, lightly beaten
Zest of 1 lemon
Maldon sea salt or another flaky sea salt
Freshly ground black pepper
1. Fill a large pan with water, season with salt and bring to a boil. Fill a large bowl with ice water. Drop the asparagus in the boiling water and cook until just tender, about 4 minutes, then lift out the spears and plunge them in the ice water. Once cool, dry the asparagus on tea towels. Slice thinly.
2. Place a medium, nonstick saute pan over medium heat. Add the olive oil, followed by the eggs, lemon zest, asparagus, salt and pepper. Cook, using a wooden spoon to scrape the eggs from the sides and base of the pan, until the eggs reach desired doneness. Spoon onto plates, sprinkle with more olive oil and serve immediately.
Serves 2.
Asparagus Mimosa
This is one of my favorite spring dishes -- blanched asparagus seasoned with olive oil, lemon, coarse salt and pepper, and topped with sieved hard-boiled egg.
Coarse sea salt
1 1/2 pounds asparagus, trimmed
1 egg
Extra virgin olive oil
1 lemon
Freshly ground black pepper
Maldon sea salt or another flaky sea salt
2. Boil water again and drop in the egg. Cook for 9 minutes, then let it cool before peeling it.
3. Arrange the asparagus on a platter. Sprinkle on the olive oil, and squeeze over a little lemon juice. Place the egg in a sieve and use the back of a spoon to mash it through the sieve and over the asparagus. (Hence the name -- the fluffy yellow-and-white sieved egg resembles mimosa flowers.) Finish the dish with a coarse grind of pepper and a dash of salt.
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