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Spring Asparagas with Scrambled Eggs
    Serves 4
8 eggs
1 tbsp milk
  Salt, preferably kosher salt, and freshly ground pepper to taste
2 tbsp extra virgin olive oil
1 pound thin asparagus spears, trimmed and cut in 1-inch lengths
1 to 2 garlic cloves (to taste), minced
2 tbsp minced chives

1. Beat the eggs in a bowl with the milk. Season to taste with salt and pepper.

2. Heat the olive oil over medium heat in a wide, heavy, preferably nonstick frying pan or saucepan. Add the asparagus and season with salt. Cook, stirring often, until the asparagus softens, about 5 minutes. Add the garlic and stir together for a minute, then turn the heat to low.

3. Stir the eggs into the asparagus and stir constantly until just set, which should occur in a couple of minutes. Remove from the heat and serve

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