Scrambled Eggs with Asparagus, Prosciutto, and Parmesan

Name: Scrambled Eggs with Asparagus, Prosciutto, and Parmesan
Ingredients: 12 , large eggs; 3/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 6 tablespoons, half-and-half; 1 teaspoon, vegetable oil; 8 ounces, asparagus, bottoms trimmed, each spear halved lengthwise, then cut on bias into 1/2-inch lengths (about 1 1/2 cups); 1 tablespoon, unsalted butter; 1/2 cup, grated Parmesan cheese (1 ounce); 3 ounces, thinly sliced prosciutto, cut into 1/2 inch squares

Main Courses
Pork
Vegetables
Cheese
Eggs
Weeknight
Breakfast & Brunch

Appears in Cook's Illustrated January/February 2005, America's Test Kitchen TV

Why do additional ingredients quickly transform fluffy eggs into a watery mess?

SERVES 4 to 6

TIME 25 minutes

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