Roasted Asparagus with Scrambled Eggs

Name: Roasted Asparagus with Scrambled Eggs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Cuisine: american
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 2 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 2 servings

Ingredients

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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.