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 the vegetables and let cook undisturbed for 1 minute. Use a heat-proof spatula or wooden spoon to scramble the eggs by stirring around the edges and then down the 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 4 plates and serve immediately.
Source: Hannaford fresh Magazine, May - June 2013