Scrambled eggs with asparagus and crab (Oeufs brouillés aux pointes d'asperge et au crabe) from The Essence of French Cooking by Michel Roux
- asparagus
- chives
- heavy cream
- eggs
- white asparagus
- whole crabs
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.