Photo: Roasted Asparagus with Scrambled Eggs Recipe
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.
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By retroplayer
Long Beach
on August 09, 2012
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The receipe is straight forward and easy to follow; I made if for our week long visiting guests - they enjoyed it this morning as much as I did! I will make this dish again and again, thank you Ina.
By Fe_Chef
Saint Paris, Ohio
on December 28, 2011
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This recipe is truly a keeper; however there is some inconsistency within the delivery.
Is that Parmesan cheese? Looks to me like Parmigiano Reggiano; the later being my preference.
Also, in the video, the pan was indeed on too high of a temperature. When inducing scrambled eggs into a pre heated pan, there should be no noise or immediate skimming. Gentle heat is essential for creamy, delectable eggs. Ina’s eggs had large uneven curds, meaning too much heat and infrequent stirring; likely due to time constraints and production costs. It takes patience and low heat with frequent, careful stirring and scrapping on the bottom of the pan to produce the small delicate creamy curds. The addition of butter at the near end has a nice taste but the eggs must be served immediately as they will continue to cook. Cooking six scrambled eggs should take at least 25 minutes. I also add ½ T of Land-O-Lakes Parmesan & Herb to the eggs while whisking.
By robinharrison_1...
Walnut Creek, CA
on December 16, 2011
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I made this for my cooking club friends and it was Awesome! It was simple to make and delicious. Not one bite was left. Thanks Ina!!!!!
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