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Brie and Asparagus Scramble

Posted by Solitary Dancer on March 23, 2007

Doesn’t this sound like a great idea for a nice, lazy brunch?

Brie and Asparagus Scramble


8 large Eggs
1/2 pound Asparagus
1 tablespoon Unsalted butter
6 ounces Brie cut into 1-inch pieces
1 tablespoon Fresh tarragon minced


1. In a medium bowl whisk eggs until light and frothy.

2. Remove the tough bottom ends of the asparagus and discard. Cut the remaining asparagus on the diagonal into 1-inch pieces. Cook asparagus in a small pot of boiling water until it is just tender and turns bright green. Remove from water and rinse under cold water to stop the cooking process.

3. In a large, nonstick saute pan over medium heat, melt butter. Add eggs and asparagus. Once eggs are beginning to cook on the edges of the pan but still wet in the center, add Brie.

4. Using a rubber spatula, pull the eggs that are cooked on the edges of the pan to the center of the pan every few minutes, until eggs reach desired consistency. Heap the scramble onto plates, and sprinkle with tarragon.


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