Asparagus With Scrambled Eggs

Step 1: Preheat oven to warm.

Step 2: Holding an asparagus in both hands, bending it and then it will break in half; repeat with all spears. Set the tender ends aside and discard the tough ends.

Step 3: In a bowl beat eggs and cream together with a fork.

Step 4: In a skillet over high heat add one inch of water and bring to a boil; add asparagus, keep all the tips pointed in the same direction and boil until tender (2-5 minutes); lift asparagus out with tongs and transfer to a clean dish towel to drain; pat dry; drain skillet; return asparagus to skillet and toss with 1 tablespoon butter and salt; keep tips pointed in the same direction. Transfer to a serving platter and put in oven to keep warm.

Step 5: In the top of a double boiler over simmering water melt remaining butter (1 T); add eggs and cook slowly, stirring constantly with a rubber spatula and scraping the sides of the pot oven. When eggs begin to thicken and set (3-5 minutes); season with salt and pepper. When they are set stir in chives and remove from heat.

Step 6: Spoon eggs over the middle of the asparagus spears and serve on warm plates.