Scrambled Eggs With Asparagus and Crab | Saveur

Name: Scrambled Eggs With Asparagus and Crab | Saveur
Ingredients: 4 medium blue crabs (about 1 lb.), cooked and meat picked form claws and bodies, top shells reserved; 1 ⁄ 4 cup heavy cream; Kosher salt and freshly ground black pepper; 16 medium asparagus spears (preferably a mixture of green and white), peeled and trimmed; 6 tbsp. unsalted butter; 8 large eggs, lightly beaten; 8 chives, cut into 1-inch pieces

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Michel Roux's trick to perfect scrambled eggs is cooking them slowly, and adding asparagus and crab.

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Ingredients

4 medium blue crabs (about 1 lb.), cooked and meat picked form claws and bodies, top shells reserved
<sup>1</sup>⁄<sub>4</sub> cup heavy cream
Kosher salt and freshly ground black pepper
16 medium asparagus spears (preferably a mixture of green and white), peeled and trimmed
6 tbsp. unsalted butter
8 large eggs, lightly beaten
8 chives, cut into 1-inch pieces