Asparagus Scrambled Eggs

The French often begin a meal with soft scrambled eggs, called oeufs brouillés in French. (In its ultimate rendition, the eggs are scrambled with black truffles.) But I actually discovered this dish in Spain, where it was made with wild asparagus. I love the combination of the bite of asparagus with the soft egg. Use skinny asparagus, or wild if you can find them. Cook this just before you sit down to eat: it’ll be ready in minutes.Editor's Note: This is the perfect thing to serve for breakfast in early spring, when the first asparagus appear at the market.