Oeufs Brouillés aux Pointes d’Asperges

Use 12 asparagus spears instead of the mushrooms. Peel them and simmer for 12–15 minutes (for white asparagus) or 8–10 minutes (for green asparagus) in a shallow pan of boiling salted water or until just tender. Drain, rinse with cold water and drain well. Cut the tips so they are about 4 cm/1½ in long. Dice the stalks, add them to the beaten eggs and scramble as above. Meanwhile, gently heat the tips in: