soft scrambled eggs with morel mushrooms, asparagus and chives

1 tablespoon butter
4 medium asparagus spears, trimmed and cut into half-inch pieces
1 ounce fresh morel mushrooms, thinly sliced lengthwise
1/4 cup chopped fresh chives or the pretty purple chive blossoms
4 large eggs, beaten to blend
Salt and freshly ground black pepper

Place a skillet over medium heat and melt the butter. Sauté the asparagus and the morels until the asparagus is crisp-tender and bright green, about 8 to 10 minutes. Add the eggs to the skillet along with the chives and cook until the eggs are soft set, about 2 minutes. Stir just once or twice. Season with salt and pepper.