soft scrambled eggs with asparagus pesto
This is a great twist on a more traditional pesto and a ideal accompaniment to eggs. The secret to perfect scrambled eggs is to cook them over low heat, as a higher heat will make them dry and tough.
1/2 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1 small clove garlic, roughly chopped
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1-2 tablespoons unsalted butter
8 large eggs
Splash of milk or cream, optional
- Bring a pot of water to boil and prepare a bowl of ice water. Add asparagus to boiling water and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in ice water to cool. Drain and pat completely dry. Transfer to a food processor along with garlic and Parmigiano-Reggiano. Season with salt and pepper. Slowly stream in olive oil and process until smooth. Set aside.
- In a large nonstick pan, heat butter over medium-low heat.
- In a medium bowl, whisk together eggs and milk or cream (if using). Season with salt and pepper. Add to pan and cook, stirring occasionally in large sweeping motions, until eggs are just cooked through. Divide among 4 serving plates and top each with a dollop of pesto and some Parmigiano-Reggiano, if desired. Season with salt and pepper and serve immediately.