Scrambled Eggs With Asparagus, Prosciutto, And Parmesan

Ingredients

12 large eggs
6 tablespoons half-and-half
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon vegetable oil
8 ounces asparagus, trimmed, halved lengthwise, and cut on bias into 1⁄2-inch lengths
1 tablespoon unsalted butter
3 ounces thinly sliced prosciutto, cut into 1⁄2-inch pieces
1 ounce Parmesan cheese, grated (1⁄2 cup)

Instructions

Beat eggs, half-and-half, salt, and pepper with fork in medium bowl until thoroughly combined.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add asparagus and cook, stirring occasionally, until lightly browned and tender but still crisp, 3 to 4 minutes. Spread asparagus in single layer on medium plate; set aside.
Wipe out skillet with paper towels. Add butter to now-empty skillet and melt over medium heat, swirling to coat pan. Pour in egg mixture. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom and sides of skillet, and lifting and folding eggs as they form curds (do not over-scramble eggs or curds will be too small). Cook until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in prosciutto, Parmesan, and asparagus until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates and serve immediately.

Scrambled Eggs With Asparagus, Prosciutto, And Parmesan

Ingredients

Instructions

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