Home › The World's Kitchen › Scrambled Eggs with Fresh Asparagus Tips

Scrambled Eggs with Fresh Asparagus Tips

Cut the tender parts of a bunch of fresh, ripe asparagus into half-inch pieces, thoroughly wash in cold water and drain well. Place in a small saucepan, with half teaspoon salt, a teaspoon sugar and one quart water, boil twenty-five minutes and drain. Heat a tablespoon butter in a frying pan, add the asparagus tips and cook for two minutes, tossing meanwhile. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt and two saltspoons white pepper; sharply beat with fork for one minute, drop eggs into pan and cook for six minutes, gently stirring meanwhile, pour in a deep dish and serve.