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Asparagus with Soft-scrambled Eggs

Ready In: 20 Minutes

Prep Time: 25 Minutes

Cook Time: 10 Minutes

Serves 4

Preheat oven to warm. Holding an asparagus spear in both hands, bend it gently; it will break naturally at the point at which the spear becomes tough. Repeat with remaining spears. Set the tender ends aside with all the tips pointing in the same direction; discard the tough ends.
In a small bowl, beat eggs and cream together with a fork.
In a large skillet, bring an inch of salted water to a boil over high heat. Add asparagus, keeping all the tips pointing in the same direction. Boil until just tender, about 2 minutes. Lift asparagus out with tongs and transfer to a clean dish towel. Pat dry. Drain skillet, return the asparagus to the skillet and toss gently with 1 tbsp butter and salt to taste, taking care to keep the tips pointed in the same direction. Transfer asparagus to a serving platter and place in oven to keep warm.
Melt remaining tbsp butter in the top of a double boiler set over--not touching-- barely simmering water. Add eggs and cook slowly, stirring constantly with a rubber spatula and scraping the sides of the bowl often. You want them to set in a creamy mass, without forming curds. When eggs begin to thicken and set, after 3 to 5 minutes, season with salt and pepper. When they are set but as soft and creamy as a thick bechamel sauce, stir in chives and remove from heat.
Immediately spoon the eggs over the middle of the asparagus spears and serve on warm plates.