by amanda
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amanda's Notes:
Course sea salt
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1/2 pound
asparagus, trimmed
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2 tablespoons
extra virgin olive oil
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4
eggs, lightly beaten
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Zest of 1 lemon
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Maldon sea salt or other flaky sea salt
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Freshly ground black pepper
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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.
Ask the hotline about this step!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.
Ask the hotline about this step!I no longer beat my eggs when i scramble them. I break them into the pan as for fried eggs, then when they start to set, I break the yolks and gently stir them around with a flat wooden spoon. This way there's a lovely mix of yellow and white and there is no bowl to wash.
That's so funny because that's what I do now, too -- ever since going to Spain and discovering revueltos, which is their version of scrambled eggs, prepared much like you describe.
Made this for brunch. Served with good bread and a wonderful smoked cheese. Perfect.
Asparagus and eggs is one my favorite duos. I used to make asparagus "soldiers" with my soft boiled eggs when I was young. I can't wait to try this!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
This is a wonderful dish. When I make it I roast the asparagus with olive oil and salt and then spoon the soft scrambled eggs over them to serve.