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.