Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese

By minicoopercraig

Ingredients

• 1 Tbsp butter
• 8 stalks asparagus, woody bottoms removed, chopped into 1" pieces
• Salt and black pepper to taste
• 8 eggs
• 2 Tbsp fat-free milk
• 1/4 cup crumbled fresh goat cheese
• 4 oz smoked salmon, chopped

Preparation

Step 1

Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heay down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat, they continue to cook even after you cut the heat) and fold in the smoked salmon.