Soft-Scrambled Eggs with Asparagus

To make the perfect soft-boiled omelet, cook slowly, stirring frequently, until a creamy curd mass forms. Use the thinnest asparagus you can find to make it crisp and tender on low heat.
Combine the first 4 ingredients in a medium bowl, stirring with a whisk.Preheat a large nonstick skillet over medium-high heat. Add 2 tablespoons of oil to the skillet; stir to coat. Add the eggs and asparagus to the pan. Reduce heat to medium-low. Cook for 8 minutes or until the eggs are soft and start to set, stirring frequently. Add the parsley; drizzle with the remaining 1 tablespoon of oil.