Scrambled Eggs with Asparagus

These are French-style œufs brouillés, cooked slowly with constant stirring to achieve the sensual consistency of smooth custard with only a few soft curds; the eggs are flowing yet thick enough to eat with a fork. The combination with asparagus is classic (and even better if you can include morels, first cooked gently in butter). Croûtons, cut from a w…