German Spring Asparagus Scrambled Eggs

Instructions

1. 1
   Bring a small pot of salted water to boil and cook the asparagus pieces for 5-7 minutes until tender-crisp, then drain well.
2. 2
   In a bowl, whisk together the eggs with salt, white pepper, and 2 tablespoons of water.
3. 3
   Heat butter in a non-stick skillet over medium heat and sauté the diced onion until softened, about 2 minutes.
4. 4
   Add the cooked asparagus to the skillet and warm through.
5. 5
   Pour the beaten eggs into the skillet and gently stir with a spatula, creating soft curds, cooking for 3-4 minutes until creamy.
6. 6
   Remove from heat while eggs are still slightly moist, garnish with fresh chives, and serve immediately with toasted bread.