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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