Scrambled Eggs, Shaved Asparagus Salad & Toasted Baguette

The key to great scrambled eggs is to make sure that the eggs are fully emulsified before sliding them into the pan. And, once you get them into the pan, cook them slowly and gently. I recommend making this dish in the spring when asparagus is at its peak and so beautiful. Go for asparagus that’s medium width, and not too thick or too thin. Put a little asparagus salad on top of your toasted baguette, take a bite of custardy scrambled egg, and oh my goodness — so delicious.