Food Network: Roasted Asparagus with Scrambled Eggs

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Roasted Asparagus with Scrambled Eggs
2007, Ina Garten, All Rights Reserved

Ingredients
3/4 pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter, divided
2 to 4 slices 7-grain bread

Directions
Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a
baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the
asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15

to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5
minutes, or until the cheese melts.

While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and
pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest
heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add
the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and
pepper, if needed, and serve with the roasted asparagus and 7-grain bread.