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Heat the butter in a large nonstick skillet or sauté pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper. Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese. Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat— they continue to cook even after you cut the heat) and fold in the smoked salmon.