1. Heat oil in a large nonstick skillet over medium-low heat. Add scallions, salt, and pepper, and cook, stirring, until softened, about 2 minutes. Add asparagus andcook, stirring occasionally, until just tender, about 4 to 5 minutes.
2. Meanwhile, whisk eggs in a medium bowl until frothy. Add thyme and whisk toblend.
3. When asparagus is ready, reduce heat to low. Pour egg mixture on top of thevegetables and let cook undisturbed for 1 minute. Use a heat-proof spatula orwooden spoon to scramble the eggs by stirring around the edges and then downthe middle, repeating until the eggs are scrambled and cooked to your liking,about 4 minutes for soft eggs or 6 to 7 minutes for firm eggs. Divide among 4plates and serve immediately.
Source: Hannaford fresh Magazine, May - June 2013