Prep: 1. Slice onion (if using). 2. Chop asparagus into 1- or 2-inch pieces, discarding woody ends. 3. Chop tarragon (or other herbs). Make: 1. Heat olive oil or butter in a skillet on medium. When hot, add onion (if using), sprinkle with salt and pepper to taste and cook until soft, 3 min. 2. Add asparagus, raise heat and cook, stirring occasionally, until it softens and browns a little, about 5-7 minutes. 3. When asparagus is nearly done, turn heat to low and add tarragon. Cook another 1-2 min. 4. Meanwhile, beat eggs with some salt and pepper. Pour over vegetables, distributing them evenly. 5. Cook, undisturbed and covered, until eggs are set, about 8-10 minutes. 6. Cut into wedges and serve hot, warm or at room temperature.
Use any vegetables you like in place of asparagus and onion. If you prefer your eggs more done, cover for longer. Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE