Crab and asparagus scramble
Yields 2 servings
8-10 medium asparagus spears
1/2 cup Dungeness crabmeat, picked over
4 large eggs
2 tablespoons heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives
Trim the tough ends from the asparagus by bending each spear until it snaps at its natural breaking point. Discard the ends and thinly slice each stalk on the diagonal. Leave the tips whole. Set aside.
Drain the excess liquid from the crabmeat by setting it in a strainer and gently squeezing the moisture out with a paper towel. Separate the crab with your fingers and set aside. Using a fork or whisk, beat together the eggs and cream in a medium bowl. Season with salt and pepper. Heat a heavy-bottomed pan over medium heat. Melt the butter and add the asparagus. Cook, stirring frequently, for 1-2 minutes or until the asparagus brightens in color. Don't overcook. Add the egg mixture and swirl in the pan. Sprinkle over the crabmeat and gently fold together until the eggs are set. The mixture should be creamy but not runny. Add salt and pepper to taste. Sprinkle with chives and serve immediately.
"In The Kitchen with the Pike Place Fish Guys" (Viking Studio, $30)