Once upon a time, when we didn't eat meat, we subscribed to Vegetarian Times. And we found many great recipes there. One of which we've been waiting, until asparagus was inexpensive, to share with you.
Starting with room temperature eggs and slow-scrambling them makes for creamier and more satisfying eggs than cooking them quickly over high heat does.
Paired with tender, spring asparagus, this makes an unexpectedly filling and fresh dinner or brunch.
Melt some of the butter over very low heat in a nonstick pan or iron skillet. Add eggs and stir often for 15 to 20 minutes. Add slivers of remaining of butter occasionally. Season with salt and pepper.
Meanwhile, in another skillet, melt butter and stir fry asparagus spears until just fork tender (about five minutes).
Toast bagel disks in oven or toaster.
Arrange asparagus spears on plate, spoon eggs over the top and serve with toasted bagels.
For a printable version of this recipe, click here.