1 bunch asparagus, trimmed & cut into 1/2" pieces
8 eggs
3/4 tsp. salt
Pepper
6 tbsp. unsalted butter, room temp.

In a pot of lightly salted boiling water, cook asparagus until just tender, about 4 minutes. Drain and transfer to ice water. When cool, drain and pat dry. In a bowl mix eggs, salt, pepper. In a large skillet over medium heat, melt butter. Add eggs and asparagus and cook, stirring often, until eggs are moist but set, about 4 minutes.