INGREDIENTS

INSTRUCTIONS

Cover morels with 1/2 cup hot water and set aside until softened, about 10
minutes. Trim tips and woody bases from asparagus. Reserve tips and discard
ends. Slice remainder of asparagus very thin. When morels are softened,
drain thoroughly, slice caps lengthwise and squeeze out any excess
moisture.
Stir together eggs, morels, sliced asparagus and tips and butter in large
mixing bowl.
Add eggs to large skillet and place over medium heat. Cook, stirring
continuously, until butter melts. When butter has melted, reduce heat to
medium-low. (If eggs start to set up on bottom before butter melts, reduce
heat immediately.)
Continue cooking, stirring constantly and scraping set egg from bottom of
pan. Cook until eggs have formed wet, shiny, fairly loose curds and you can
see pan bottom. Remove from heat, add chives and season to taste with salt
and pepper. Continue stirring off heat until eggs are set. Caution: Eggs
will go from too wet to too dry extremely quickly. It is important that
they remain creamy but still firmly set. Serve immediately.
PER 2 egg SERVING: 401 calories; 262 mg sodium; 446 mg cholesterol; 18
grams fat; 47 grams carbohydrates; 21 grams protein; 7.17 grams fiber.
Excerpt from LA Times 05/06/98 Food Section; Busted by HANNEMAN
Notes: "The combination of morels and asparagus is quintessentially
spring-like to me--the first embodying the moist earth and the second the
vigorous new growth. It's especially nice that they taste so good together.
This is absolutely one of my (Russ) favorite ways of combining them. It's
important to squeeze all of the excess moisture out of the morels after
soaking or the eggs may turn a very unappetizing shade of brown. Column: IN
THE KITCHEN: "The Dignified Egg"
Recipe by: RUSS PARSONS, Times Staff Writer: 1998
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07,
1998

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