Scrambled Eggs With Sautéed Asparagus.

1. 1

   ["Directions: Wash asparagus and break off tough ends; cut in 1/2-inch slices.

2. 2

   Dry with paper towels.

3. 3

   Heat oil and butter in a large sauteing pan over medium flame; add the shallot.

4. 4

   Sautee for a few minutes until translucent, and then add asparagus, salt and pepper.

5. 5

   Lower the flame, and continue cooking until asparagus is soften but not falling apart (about 8 to 10 minutes).", "Meanwhile beat eggs with chicken broth, add salt, pepper and nutmeg.

6. 6

   When the shallot and asparagus are done, slowly mix in the egg mixture.

7. 7

   Cook to your desired doneness.

8. 8

   9. Serve family style or individually on a toast, sprinkle with chopped herbs."]

* Per serving · 4 servings · Values may vary.

No additional tips available.