SCRAMBLED EGGS WITH CRAB AND ASPARAGUS TIPS
Serves: 4
36 small asparagus spears Salt and freshly ground pepper 1/3 cup (80 mL) butter
8 eggs, beaten
2 tbsp (30 mL) cream
8 cooked shelled crab claws, or 5 3/4 oz (160 g) cooked white crabmeat
Chives, cut into short lengths, to garnish
1. Peel the asparagus stalks thinly with a vegetable peeler and cut off the tips leaving about 1 1/2 inches (4 cm) stalk attached to them. Cook in boiling salted water for 2-3 minutes; the asparagus should be firm but not crunchy. Refresh in cold water and keep at room temperature.
2. Melt the butter in a heavybased saucepan, add the beaten eggs and scramble (recipe follows).
Add the cream at the end of cooking and season with salt and pepper.
3. Steam the crabmeat or shelled claws for 2-3 minutes to heat them, then add the asparagus and steam for another minute, until just hot.
4. Divide the scrambled eggs between 4 plates. Place 2 crab claws or a pile of crabmeat in the centre, arrange the asparagus tips around the crab, scatter with the chives, and serve at once.
SCRAMBLED EGGS
Allow 2 medium eggs per person for a starter or light snack, or 3 medium eggs per person for a main course.
1. Melt 2 1/2 tbsp (37.5 mL) butter in a shallow, heavy-based pan set on a heat diffuser over a low heat, or in a bain-marie. Break 4-6 eggs into a bowl and beat very lightly with a fork. Tip into the pan with the hot, melted butter and stir.
2. Cook over a low heat, stirring gently and more or less continuously with a wooden spoon.
3. It will take 3-4 minutes for the eggs to become just set, but very creamy. (If using a bain-marie, allow about 6 minutes). If you prefer firmer, dryer scrambled eggs, cook for another 2 minutes.
4. When the eggs are scrambled to your liking, add 2 tbsp (30 mL) cream or a knob of butter, and season with salt and pepper. Scrambled eggs are best served immediately.