2 ounces Neufchatel cheese, cut into 1/2 in pieces
3 tablespoons grated parmesan cheese
salt and pepper
Total Time: 15 minPrep: 5 minCook: 10 minYield: Makes enough to feed 2 peopleLevel: easy
Bring one inch of water to a boil in a large saucepan. Meanwhile cut asparagus into one inch pieces.
Add asparagus to boiling water and cook until barely tender, 2-3 minutes.
Drain and set aside.
Beat eggs, salt and pepper to taste and the basil until well blended. Heat a large non stick skillet.
Add butter and spread to cover skillet.
Add the eggs; sprinkle with the cream cheese. As the egg sets, use a large spatula to softly scramble eggs. When eggs are still a little runny, add the asparagus and the parmesan. Keep on scrambling eggs until set to your taste.