Soft Scrambled Eggs with Goat Cheese and Asparagus

Ingredients

• Asparagus

  Raw

  1 lb or 453g

• Water

  Plain, clean water

  4 tbsp or 59g

• Salt

  Table

  1 dash or 0.4g

• Lemon juice

  Raw

  2 tsp or 10g

• Chives

  Raw

  1 tbsp chopped or 3g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Goat cheese

  Soft type

  4 oz or 113g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Wash and dry the asparagus and trim the tough lower part, usually 1-2 inches. Chop the chives.
2. In a skillet over medium-high heat, cook the asparagus, stirring occasionally. After 3 minutes, add water and continue cooking for another 3 to 4 minutes until tender. Season with salt and lemon juice.
3. In a bowl, whisk eggs together. Crumble in the goat cheese and season with salt and pepper to taste.
4. Heat butter in a skillet over medium heat, ensuring the pan is fully coated. Pour in the egg mixture.
5. Keep the heat on medium. As the eggs start to set, use a spatula to gently fold them. Remove from heat just before fully set.
6. Serve eggs immediately with chives and asparagus.