Slow-Scrambled Eggs over Asparagus

== Description ==
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=== Ingredients ===
* 2 bagels, cut horizontally through center into thirds or quarters
* 1 lb. asparagus, tough ends trimmed and spears peeled
* 4 Tbs. unsalted butter
* 8 large eggs, lightly beaten
* salt and freshly ground black pepper to taste
* 1 Tbs. minced red onion
== Directions ==
1. Preheat oven to broil.
2. Toast bagel disks lightly, remove from oven and set aside. Steam or blanch asparagus, drain thoroughly and set aside.
3. Sliver 3 tablespoons butter. Beat eggs in a bowl. Melt several butter slivers in a large nonstick saucepan over very low heat. Add eggs, and stir continuously with a wooden spoon for 15 to 20 minutes, adding slivers of butter occasionally. Season with salt and pepper.
4. Meanwhile, heat a large skillet over medium heat. Add remaining 1 tablespoon butter, and when it melts, add asparagus. Cook for 5 minutes, tossing occasionally.
5. To serve, arrange asparagus spears on warm plates, top with eggs, sprinkle with red onion and serve with bagel crisps.
=== Other Links ===
== See also ==
Category:Asparagus Recipes
Category:Bagel Recipes
Category:Red onion Recipes
Category:Vegetarian Recipes