Asparagus & Feta Scramble

Serves 4

8 Large Eggs

1 Bunch Asparagus

3 oz Fresh Feta Cheese

1 t Salt

1/2 t Pepper

2 T Heavy Cream

2 T Butter

Bring a medium pot of salted water to a boil.

Trim the ends of the asparagus of tough piece. (snap an asparagus stalk to determine where the tough portion begins – it should be  the last 1-3 inches of the stalk.  Use the snapped stalk as a guide and trim that amount off the rest of the bunch).  Chop remaining asparagus into 1″ pieces.

Drop asparagus into boiling water and cook for 1-2 minutes or until they turn bright green in color.

Stain and transfer to a medium bowl.

Whisk the eggs, cream and seasonings until well incorporated.  You know your eggs are properly beaten when you lift the whisk and the eggs run off smoothly – you should not have any remaining clumps of egg white.

Heat a non-stick skillet over medium-low heat.  Once the pan is warm, add butter and melt.

Once the butter has coated the bottom of the pan, add your eggs and stir slowly. Keep the eggs in constant motion – this is what will make the eggs light and fluffy.

Keep stirring until the eggs are firm, but still wet.  Pull off heat and transfer eggs into bowl with asparagus.

Crumble feta cheese over the eggs and mix gently.

Serve immediately.