BRUSCHETTA w/SCRAMBLED EGGS & ASPARAGUS

By BobD

Ingredients

• To get really creamy scrambled eggs, cook them slowly over low heat.
• 1/2 pound asparagus, tough ends broken off and discarded
• 1 tablespoon butter
• 6 eggs
• 1 tablespoon low-fat milk
• Salt and freshly ground pepper to taste
• 1 tablespoon snipped chives
• 4 to 8 thick slices country bread
• 1 garlic clove, cut in half
• 1 tablespoon extra virgin olive oil

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Steam the asparagus above one inch of boiling water for five to eight minutes (depending on how thick the stalks are) until tender. Remove from the heat, rinse briefly with cold water, drain and slice 1/2 inch thick.

2. Toast the bread, rub with the cut clove of garlic, and brush with olive oil. Set aside on plates or on a platter.

3. Beat together the eggs, milk, salt and pepper. Heat a medium nonstick frying pan over low heat, and add the butter. When it has melted and is just beginning to bubble, add the eggs. Cook slowly, stirring with a heat-proof rubber spatula, until the eggs are just set but still creamy. Stir in the asparagus and chives, and remove from the heat. Spoon onto the bruschetta and serve.

Advance preparation: Steamed asparagus will keep for three or four days in the refrigerator.