Creamy scrambled eggs with crab and asparagus recipe

While not cheap, in my quest to find no-hassle everyday dishes, the cost of crab is justified – you just have to stretch it out. Buy a tub of crab meat and, with simple additions (salad leaves, dill, avocado or broad beans, waxy potatoes and mayo), you have dinner. Here, I'm teaming it with scrambled eggs and asparagus for a quick breakfast, brunch or lunch. 

Prep time: 10 minutes | Cooking time: 15 minutes

SERVES

Two

INGREDIENTS

• 8 asparagus stalks
• 5 medium eggs, lightly beaten
• 50g white crabmeat
• ½ tbsp double cream
• 30g butter

METHOD

1. Snap off or trim the woody base of each asparagus stalk and carefully peel off any coarse skin.
2. Bring about 5cm of water to boil in a saucepan or prepare a steamer.
3. Season the eggs and mix the crab with the cream.
4. Melt half the butter in a frying pan. Cook the asparagus in the steamer, or in a bunch with the base of the stalks in boiling water and the rest leaning against the side of the saucepan. Cover with a lid. 
5. Add the eggs to the frying pan and cook over a low heat, stirring all the time, until creamy and just set. It will take 7-8 minutes, about the same time as it takes to cook the asparagus. 
6. Gently stir the crab and cream mixture into  the eggs. Drain the asparagus, return it to the warm pan and toss with the rest of the butter, shaking the pan to melt the butter. Season.
7. Spoon the scrambled egg and crab on to plates and set the asparagus on top. Serve immediately.