Huevos Revueltos con Espárragos y Puerros

Ingredientes

• 1 medium leek – white and light green parts, thinly sliced, or half moons, rinsed, drained
• 1 cup chopped asparagus – do not use the woody ends (about ½ a bunch)
• 2 tablespoons oil or butter or combination
• 4 large eggs
• 2 tablespoons sour cream or plain yogurt
• salt and pepper to taste (¼ teaspoon of each)
• ¼ cup crumbled goat cheese, about 2 ounces
• ⅛ cup fresh chopped dill or tarragon

Preparación

1. 1

   Cut and rinse the leeks. The water here, helps them not to burn.

2. 2

   Prep the asparagus.

3. 3

   In a small bowl, whisk eggs with sour cream, salt, and pepper.

4. 4

   In a large nonstick pan, saute leeks in olive oil over medium-low heat until tender, 7-10 minutes. Add the asparagus and saute for a few minutes until tender-crisp. Seaon with salt and pepper. If the pan seems dry, add a little splash of water. Once tender, set these aside.

5. 5

   Wipe out the pan, add more olive oil or butter, and heat over medium-low heat. Pour in the eggs and let them cook for 1-2 minutes. Then, using a rubber spatula, slide across the bottom of the pan, creating folds. Continue folding gently until cooked to your desired doneness.

6. 6

   Fold in the crumbled goat cheese and aspargus/leek mix, letting the cheese melt.

7. 7

   Turn off the heat and fold in the fresh herbs. Taste for salt before serving.