Photo: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen
For perfect soft-scrambled eggs, cook slowly and stir often to form creamy curds. Use the thinnest asparagus you can find so it will become crisp-tender with gentle heat.
Serves 12 (serving size: 1/3 cup)
1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
2. Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add eggs and asparagus to pan. Reduce heat to medium-low. Cook 8 minutes or until eggs are soft and begin to set, stirring frequently. Stir in parsley; drizzle with remaining 1 tablespoon oil.