Asparagus scrambled eggs with KaPü and fried shallots

Ingredients for 4 servings:

• 1,400 g potatoes
• 4 m.-large shallot(s)
• 1 bunch of chives
• 800 g asparagus, white
• 12 m.-sized eggs
• n. B. salt and pepper, white
• 200 ml cream
• 250 g butter
• 2 tbsp diced ham
• n. B. sugar
• n. B. Nutmeg from the mill

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Peel the potatoes, cut into large cubes, and place them in water to prevent them from browning. Peel the shallots and slice them into thin rings. Wash the chives, shake them dry, and cut them into small rolls. Peel the asparagus and cut them diagonally into 1-1.5 cm thick slices, halving the tips lengthwise. Whisk the eggs with salt, pepper, 80 ml cream, and 2/3 of the chives. Bring the water to a boil, add salt, and cook the potatoes for about 30 minutes. In the meantime, heat a pan with about 80 g butter and gently fry the shallot rings, keeping them warm. Heat about 100 g butter in a large pan and fry the asparagus slices with the ham cubes for about 8-10 minutes, turning frequently. They should start to brown. In the meantime, mash the potatoes with the remaining cream and butter and season with salt, pepper, and nutmeg. Season the asparagus with salt and sugar, pour the egg mixture over it, and let it set over medium heat. While doing this, push the egg together from the edges with a wooden spoon (like scrambled eggs). The egg should still be slightly fluffy. Serve the asparagus with the mashed potatoes. Place the fried shallots on top of the mashed potatoes. Garnish with the remaining chives and serve.