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.
18 large eggs, lightly beaten
1/3 cup whole milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 cup finely chopped small asparagus
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Combine first 4 ingredients in a medium bowl, stirring with a whisk.
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.
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