Slow-Scrambled Eggs over Asparagus

Slice bagels horizontally through the center into thirds or quarters, depending on desired thickness, and set aside.

Trim the tough ends from asparagus spears and use a vegetable peeler to gently peel the lower portion of each spear to remove the fibrous exterior.

Bring a large pot of salted water to a boil and add the prepared asparagus spears. Cook until just tender-crisp, approximately 4–5 minutes, then drain and set aside.

Toast the bagel pieces in a toaster or toaster oven until golden brown and crispy on the cut sides.

Melt 2 tablespoons of unsalted butter in a large non-stick skillet over medium-low heat, then add the minced red onion and cook gently for 1–2 minutes until softened but not browned.

Add the remaining 2 tablespoons of butter to the skillet and pour in the lightly beaten eggs, stirring constantly with a rubber spatula.

Continue cooking the eggs over medium-low heat, stirring frequently and scraping the bottom and sides of the skillet, until they form soft, creamy curds with no liquid remaining, approximately 8–10 minutes total.

Season the scrambled eggs with salt and freshly ground black pepper to taste.

Divide the toasted bagel pieces among four plates and top with the reserved warm asparagus spears.

Spoon the slow-scrambled eggs over the asparagus and bagels, then serve immediately.