1 pound asparagus
4 local eggs
2 tbsp. milk
2 tbsp. butter
Parmesan or other hard cheese
Salt and pepper
Preheat oven to warm. Break ends off of asparagus by bending them gently until they snap. Set the tender ends aside pointing the same direction.
In a small bowl, beat the eggs and milk with a fork.
In a large skillet, bring an inch of salted water to a boil over high heat. Add asparagus and cook until just tender, about 1-2 minutes. Lift asparagus out of skillet and drain water from skillet. Return asparagus to the pan and toss with 1 tbsp. butter. Transfer to a serving platter and keep in warm oven as you cook the eggs.
Melt the remaining tablespoon of butter in the top of a double boiler over barely simmering water. Add egg mixture and cook slowly stirring constantly with a rubber spatula or wooden spoon. Allow the eggs to form a creamy mass by cooking them for 3-5 minutes. Season with salt and pepper.
Spoon soft eggs over warm asparagus and sprinkle with chives and freshly grated cheese.
Adapted from: Fresh From the Farmers’ Market by Janet Fletcher 2008.