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Ingredients

• 1 lb. asparagus, tough ends trimmed
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste
• 2 1⁄2 Tbs. unsalted butter
• 1 leek, white and light green portions, halved,
  ; thinly sliced and rinsed well
• 6 eggs
• 1⁄4 cup heavy cream
• 1⁄2 cup finely grated pecorino romano cheese
• 3 Tbs. finely chopped fresh chives
• 3 Tbs. minced fresh basil
• Crumbled goat cheese (chèvre) for garnish
  ; (optional)

Description

To Trim The Asparagus, Simply Break Off The Tough End Of Each Spear By Bending It Gently Until It Snaps. It Will Break Exactly Where The Tender Part Ends And The Tough Part Begins. Peeling The Skin Off The Thick Ends Helps The Asparagus To Cook More Evenl

Williams-Sonoma