RecipeMuncher

Use the last bits of the season’s first asparagus in scrambled eggs with leftover couscous. Saute asparagus pieces quickly in butter; pour in beaten egg, a little salt, pepper, and couscous; stir frequently over medium-low heat until eggs are cooked through. Eat with assam tea. The asparagus was perfect. Other vegetables would be good here too, though. I remember making a huge mass of scrambled eggs last summer at Chrissy’s in Santa Cruz. The addendum for that one was fresh farm (...)