- 1 pound pencil-thin asparagus
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 large eggs
Remove and discard the tough lower ends of the asparagus. Cut the spears into 2-inch lengths. In a large nonstick skillet, sauté the asparagus spears in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium heat, stirring occasionally, until asparagus is tender but still firm, about 5 minutes.
Beat the eggs lightly in a bowl with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes or less, depending on the texture desired, and serve immediately.