Softly Scrambled Eggs With Asparagus And Cured Ham
|Asparagus||8 Ounce (Very Thin)|
|Ham||2 Ounce, dried and cured, thinly sliced (Such As Prosciutto Or Serrano)|
|Extra virgin olive oil||1 Tablespoon (Spanish)|
|Sour cream||1 Tablespoon|
|Black pepper||To Taste, freshly ground|
|Butter||2 Teaspoon, unsalted|
|Fresh chives||2 Teaspoon, snipped (For Garnish)|
1) Remove the woody ends of asparagus and slice the spears into 1-inch lengths.
2) Mince the sliced ham into 2 x 1/4-inch pieces.
3) In a large nonstick skillet, over medium heat, heat oil and sauté asparagus for about 2 minutes in it until bright green and just soft.
4) Mix in ham and cook the mixture for another minute, tossing the skillet constantly.
5) Take off the asparagus and ham and keep them aside.
6) Wipe off the skillet.
7) Whisk together eggs, sour cream, salt, and pepper lightly.
8) Mix in asparagus and ham.
9) In the cleaned skillet, over low heat, heat butter till it melts.
10) Stir in the egg mixture with a fork and cook for 2 1/2 to 3 minutes until the eggs are set but still soft, being careful not to overcook.
11) Garnish with snipped chives and serve at once.