Measure out and prepare all the ingredients.

Over medium heat, add butter to a frying pan and stir the eggs in until scrambled. Be sure not to overcook the eggs.

Add the eggs to a blender along with parmesan cheese and sour cream. Blend until smooth/creamy, then season with cayenne and salt to taste.

Over medium heat, add olive oil to a frying pan and cook asparagus. Once fork-tender, remove from frying pan and set aside.

On medium-low heat, add butter to the same pan. Cook until butter is golden brown in color and has a nutty aroma. Remove from heat and let cool for 1-2 minutes.

Once butter is slightly cooled, add lemon juice and stir together.

Over medium-low heat, add the brown butter with lemon juice and asparagus back to the pan. Remove when hot.

Plate the asparagus alongside the creamed eggs and enjoy!