Scrambled Eggs with Crab and Asparagus Tips Recipe

Scrambled Eggs with Crab and Asparagus Tips Recipe

  • 36 small asparagus spears
  • salt and freshly ground pepper
  • 6 1/2 tbsp (80g) butter
  • 8 eggs, beaten
  • 2 tbsp light or heavy cream
  • 8 cooked shelled crab claws, or 5 1/2 oz (160g) cooked white crab meat
  • 1 tsp (5g) chives, cut into short lengths
  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. Cook in boiling salted water for 2 to 3 minutes; the asparagus should be firm but not crunchy. Refresh in cold water and keep at room temperature.
  2. Melt the butter in a heavy pan, add the beaten eggs, and scramble . Add the cream at the end of cooking and season with salt and pepper.
  3. 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.
  4. Divide the scrambled eggs between 4 plates. 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.