The key to these eggs is their melting soft texture. If that is not your style, of course you can cook them a bit longer to suit your taste. A splash of cream is divine.
Clean and trim asparagus and cut on the bias (an angle; it’s pretty) into ½-inch pieces.
Whisk the eggs with two pinches of salt they are well incorporated.
In a small skillet, heat the butter just to foaming over medium low heat. Add the asparagus and sauté until tender, about 3 minutes, stirring constantly.
Pour the eggs over the asparagus. Draw the egg from the edges of the pan into the center with a wooden spoon or rubber spatula, creating large, soft curds.After less than a minute, when the eggs are still wet, remove from heat. Residual heat will continue to cook the eggs but removing from the heat now will ensure that you don’t overcook them.
Pour the tablespoon of cream over the eggs and continue gently stirring for another 30 seconds or so.