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  • Cafe Flora Asparagus Tarragon Scramble

    1 vote
    Cafe Flora Asparagus Tarragon Scramble
    Servings: 3
    by Phyllis Smith
    47 recipes
    		 >
    Super simple for Springtime, asparagus and eggs. I use their recipe for Sundried Tomato Aioli with this, a perfect accompaniment. (Recipe in my recipe box)

    Ingredients

    • 1/2 lb asparagus, trimmed
    • 1/2 T butter
    • 1/2 T Olive Oil
    • 1 tsp fresh tarragon, chopped
    • 1 tsp fresh parsley, chopped
    • 6 eggs, beaten

    Directions

    1. Slice the asparagus at a sharp angle in 1" pieces and blanch for one minute in boiling water. Drain, cool underrunning water and drain completely.
    2. Heat butter and oil in nonsticl skillet over medium heatuntil butter starts to foam.
    3. Add asparagus, a pinch of salt and a grind of pepper and saute for 1 minute.
    4. Add herbs and saute 30 seconds
    5. Pour the eggs over the asparagus, gently folding and stirring with a heatproof spatula until large curds form. Distribute asparagus evenly through the eggs.
    6. When eggs are nearly perfect consistency, remove pan from heat. eggs will continue to cook off heat.
    7. Divide eggs among plates and serve.

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