Scrambled Eggs with Asparagus and Crab (French Oeufs Brouillés aux Asperges et Crabe)

To perfect scrambled eggs, cook them slowly, and add asparagus and crab for flavour and textural contrast.

4 medium blue crabs, cooked and meat picked form claws and bodies, top shells reserved (~ 1 lb)
¼ cup heavy cream
sea salt
black pepper, freshly ground
16 medium asparagus spears (preferably a mixture of green and white), peeled and trimmed
6 Tbsp. butter
8 large eggs, lightly beaten
8 fresh chives, cut into 1" pieces

In a medium bowl, combine the crab body meat with 1½ Tbsp. cream and season with salt and pepper. Rinse the reserved top shells and set aside on a serving platter.

Bring a pot of lightly salted water to a boil, add the asparagus, and cook until tender, about 3 minutes. Drain and cut into 2" pieces.

In a 10" skillet, melt butter over medium-low heat. Season the eggs with salt and pepper and cook, stirring constantly, until soft-cooked, 8-10 minutes. Pour in the remaining 2½ Tbsp. cream and stir to combine.

Divide the eggs among the crab shells and top with the asparagus and crab mixture. Garnish the eggs with the crab claw meat and chives before serving.