Scrambled Eggs with Asparagus from Ten Vineyard Lunches by Richard Olney
The most important quality of scrambled eggs, as I understand them, is that they be of a smooth, voluptuous, creamy, thickly pourable consistency, without lumps or curds. To achieve this, they are ...
Ingredients
- about 1 tbsp unsalted butter
- 2–3 slices of day-old firm-textured bread, crusts removed
- salt and freshly ground black pepper
- 1 garlic clove
- 10–12 eggs
- 1 stick cold unsalted butter, diced
- 1 lb asparagus
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