The best thing you can do with asparagus is to lightly fry it in butter and serve it with tender scrambled eggs and few drops of truffle oil. It’s nice that making such a breakfast takes less than 15 minutes. All you need is a frying pan, good ingredients, and minimal distractions around. The trickiest part is to cook the scrambled eggs correctly: it should by no means become dry. To do this, you need to wait until the firmer parts are surrounded by the egg emulsion and immediately remove it from the heat, then let it set on the plate, away from the intense heat of the stove. To practice, we have the next two months while asparagus, an ideal companion for scrambled eggs, is still young and thin.

Details:

• The key to delicious scrambled eggs is a large amount of butter. Sweet cream or salted butter will do; if you use the latter, add less salt to the eggs and do not salt the asparagus in the pan;
• Free-range chicken eggs have brighter yolks, and the finished dish looks more vibrant. It turns out especially well with eggs from Araucana chickens: their yolks are almost orange;
• Truffle oil is needed not only for a sense of inner well-being but also to enhance the rich egg taste and aroma. Its addition is optional, but the dish definitely benefits from it. If you find classic truffle oil too intense, try white truffle oil—it’s more delicate; 
• The best cheese strategy is to sprinkle it generously over the cooked scrambled eggs. If you’re feeling experimental, you can add it during the egg-beating stage;
  
• If you’ve got slightly older asparagus, you might want to blanch it in boiling water for 30-60 seconds to soften it inside (but not too much, the whole point is the contrast between firm asparagus and tender scrambled eggs);
• Another serving option is with avocado toast: toast a piece of bread, spread mashed avocado on it, and then add the scrambled eggs.

Ingredients for 1 serving:

• Asparagus — 3-5 stalks;
• Eggs — 2 pieces;
• Milk — 1-2 tablespoons
•  Butter — 20-30 grams;
• Salt — a pinch;
• Hard cheese — to taste;
• Truffle oil — a few drops.

How to Cook:

1. First, let’s fry the asparagus. Heat a frying pan over medium heat and start melting butter in it. The asparagus should feel free on the pan, so don’t skimp on the butter.
2. Rinse and dry the asparagus, trim the tough ends of the stalks; put them in the frying pan, add a little salt, and fry; it should change color slightly to a richer shade and brown evenly on all sides. This will take 2-3 minutes, no longer, to keep the asparagus firm.
3. Transfer the asparagus to a plate, and melt butter in the frying pan again. At the moment you pour the egg mixture into the pan, it should be liquid, hot, but not darkened.
4. Break two eggs into a bowl, add salt and milk. Mix well, trying to avoid forming foam.
5. Pour the egg mixture into the frying pan and slowly count to 10 to let the future scramble slightly set.
6. Then it’s important not to get distracted: for the next minute, you need to constantly stir the contents of the pan. It’s best to do this by pushing the denser parts of the scramble to the opposite side of the dish with a flat spatula. The goal is to let the liquid part flow under the denser part.
7.  When you notice that there is almost no liquid fraction left and it has become viscous but not solid yet, immediately transfer the scramble to a plate, sprinkle with cheese, and drizzle with truffle oil
8. .Before eating, wait five minutes. During this time, the viscous fraction should slightly solidify, combining all parts of the scramble.
9. Serve with a piece of sourdough bread.