Asparagus-Scrambled Eggs

We all love asparagus and here's a recipe from David Tanis that should be good for breakfast. I found a link to another version of it here.

The French often begin a meal with soft scrambled eggs, oeufs brouilles. (In its ultimate rendition, the eggs are scrambled with black truffles.) But I actually discovered this dish in Spain, where it was made with wild asparagus. I love the combination of the bite of asparagus with the soft egg. Use skinny asparagus, or wild if you can find them. Cook this just before you sit down to eat; it'll be ready in minutes.

2 lbs asparagus
4 tablespoons butter
1 garlic clove, finely chopped
Salt and pepper
8 eggs, beaten
Several sprigs of mint and basil, leaves chopped

Snap off the tough ends of the asparagus. Cut the stalks into 1-inch lengths; if your asparagus are thick, halve the stalks lengthwise before cutting them. In a large skillet, heat 2 tablespoons of the butter over medium heat. Add the asparagus and chopped garlic, season with salt and pepper, and cook until just done, about 2 minutes.

Remove the asparagus from the skillet and set aside. Heat the remaining butter in the same pan. Season eggs with salt and pepper and add them to the pan. Stir gently until the eggs are barely set.

Fold in the asparagus, then spoon onto a warmed platter. Scatter chopped mint and basil on top.