Soft Scrambled Eggs with Goat Cheese and Asparagus

Ingredients

• Asparagus

  Raw

  1 lb or 453g

• Water

  Plain, clean water

  ¼ cup or 59g

• Lemons

  Raw, without peel

  1 fruit or 84g

• Chives

  Raw

  1 tbsp chopped or 3g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Goat cheese

  Soft type

  4 oz or 113g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Wash and dry the asparagus. Remove the tough lower part of the asparagus (usually 1-2 inches).
2. 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.
3. Wash the chives and chop them.
4. 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.
5. 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.
6. 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.
7. Recipe inspired by: http://www.acouplecooks.com/2015/05/soft-scrambled-eggs-with-goat-cheese-and-asparagus/

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