Cut or snap off the tough ends from the asparagus
and place the spears on a steamer rack over boiling water. Cover and
steam until tender, about 2 minutes. Remove from the steamer and cut
into 1-inch lengths. Set aside.
In a large nonstick saut pan over medium heat, warm 3 tablespoons olive
oil. Add the onions and saute until soft and translucent, about 4 minutes.
Add the potatoes, 1 tsp. salt, tarragon and pepper and saute until the
potatoes glisten, about 3 minutes, adding the remaining 1 Tbs. oil if
needed to prevent sticking. Cover and cook until the potatoes are nearly
tender, 6 to 8 minutes. Uncover, raise the heat to high and cook, stirring
constantly, until the potatoes are browned, 7 to 8 minutes. Stir in
the chives and asparagus and remove from the heat.
Preheat oven to 375 F.
In a nonstick fry pan or ovenproof saut?an over medium-high heat, melt
the butter. Meanwhile, in a bowl, whisk the eggs until blended. Stir
in the pinch of salt and the Parmigiano-Reggiano cheese and season with
pepper. Pour the eggs into the hot pan. Stir gently in the center and,
using a fork or spatula, carefully lift the edges and gently push the
eggs to one side of the pan, tilting the pan slightly to allow the uncooked
egg to flow underneath. Cook until thickened, 3 to 4 minutes. Spread
the vegetables evenly over the eggs. Sprinkle the Swiss cheese on top.
Place in the oven and bake until the eggs are set and the cheese melts,
about 15 minutes. The cooking time will depend on the size of the pan
and whether the vegetables are still hot.
Remove from the oven and let stand for a few minutes, then cut into
wedges and serve, garnished with watercress sprigs and chive blossoms,
if desired.
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