Hamilton’s Grill Room serves this dish when the shad are running in the nearby Delaware River.

Salt
Half of a shad roe set
1 bunch large (fat) asparagus, trimmed and peeled
6 tablespoons unsalted butter
1/ 4 cup flour
4 eggs
2 tablespoons heavy cream
Freshly ground black pepper
2 tablespoons chopped fresh chives

Bring a small pan of salted water to a simmer over medium heat and poach the shad roe until it just becomes firm and turns pale in color, about 2 minutes. Drain and set aside.

Bring a medium pan of salted water to a boil and poach the asparagus over medium heat until tender, 3–5 minutes. Drain, return the asparagus to the pan, and add 2 tablespoons of the butter. Cover the pan to keep the asparagus warm.

Put the flour into a bowl and season with salt. Slice the shad roe crosswise into 1/2-inch thick pieces, then dredge in the seasoned flour, shaking off the excess. Melt 2 tablespoons of the butter in a small skillet over medium heat. Add the shad roe and sauté until golden brown, 2–3 minutes per side. Turn off heat but keep the shad roe in the skillet to keep it warm.

Melt the remaining 2 tablespoons of the butter in a small skillet. Beat the eggs and cream together in a bowl then pour into the skillet and cook, stirring the eggs often, until they are soft scrambled, 2–3 minutes. Season with salt and pepper.

To serve, divide the asparagus between 2 plates, spoon half the scrambled eggs on top of each, top the eggs with half the shad roe, and garnish each with the chopped chives. (Serves 2)