1. In a medium bowl whisk eggs until light and frothy.

2. Remove the tough bottom ends of the asparagus and discard. Cut the remaining asparagus on the diagonal into 1-inch pieces. Cook asparagus in a small pot of boiling water until it is just tender and turns bright green. Remove from water and rinse under cold water to stop the cooking process.

3. In a large, nonstick saute pan over medium heat, melt butter. Add eggs and asparagus. Once eggs are beginning to cook on the edges of the pan but still wet in the center, add Brie.

4. Using a rubber spatula, pull the eggs that are cookied on the edges of the pan to the center of the pan every few minutes, until eggs reach desired consistency. Heap the scramble onto plates, and sprinkle with tarragon.