Spring

Scrambled Eggs with Asparagus

July 25, 2009
  • Serves 2
Ingredients
  • Course 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 other flaky sea salt
  • Freshly ground black pepper
In This Recipe
Directions
  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.

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Review
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.