Scrambled Eggs with Crab and Asparagus Tips

1. 1

   Peel the asparagus stalks thinly with a vegetable peeler and cut off the tips leaving about 1 1/2-inch (4-cm) stalk attached to them.

2. 2

   Cook in boiling salted water for 2 to 3 minutes; the asparagus should be firm but not crunchy.

3. 3

   Refresh in cold water and keep at room temperature.

4. 4

   Melt the butter in a heavy pan, add the beaten eggs, and scramble (click here for instuctions).

5. 5

   Add the cream at the end of cooking and season with salt and pepper.

6. 6

   Steam the crabmeat or shelled claws for 2 to 3 minutes to heat them, then add the asparagus and steam for another minute, until just hot.

7. 7

   Divide the scrambled eggs between 4 plates.

8. 8

   Place 2 crab claws or a pile of crabmeat in the center, arrange the asparagus tips around the crab, scatter with the chives, and serve at once.

* Per serving · 4 servings · Values may vary.