1. Steam the asparagus over boiling water until tender, about 5 minutes. Rinse briefly with cold water and keep warm. 2. Melt the butter in a medium or large nonstick frying pan (depending on the number of eggs you are scrambling) over medium-low heat. Beat together the eggs, milk, salt, and pepper. When the butter is beginning to bubble, add the eggs. Cook slowly, stirring, until the eggs are just set but still creamy. Stir in the chives and remove from the heat. ---------------------------------------------------------------------------
Nutrition
Ingredients
