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Roasted Asparagus with Scrambled Eggs Recipe

Roasted Asparagus with Scrambled Eggs

Ina Garten

2007, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: The Cat's Away

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • 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.

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  • 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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  • on July 03, 2011

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    Really good!! It looked so good on TV I was dying to try it. I overcooked my asparagus a little and that was cooking them for just 10 minutes so next time I will start checking them around 7 minutes. I guess oven temps will vary. Eggs were the best I've made to date and I have friends who will only eat my eggs, so that's saying a lot. I usually add cheese to my eggs but I didn't miss the cheese one bit! Cooking on low heat with a wooden spoon makes all the difference.

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  • on April 13, 2011

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    a harmonious balance of fluff and crunch. perfect flavor combinations.

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  • on January 31, 2011

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    What a perfect combination of flavors. Thanks again to Ina for this great suggestion.

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  • on December 18, 2010

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    Salty, buttery, cheesy...perfect breakfast! I never thought I would put these two together but they are super yummy on the same plate!

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  • on December 01, 2010

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    Ohhh delicious! I would have never thought to put these 2 foods together! Excellent.

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  • on June 14, 2010

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    I love to make breakfast and am always looking for interesting ways to integrate vegetables into my recipes. This is hands down one of the best and it's now part of my regular rotation of breakfast recipes (also great for dinner!. Since I'm calorie-conscious, I don't add the half & half or butter to the eggs, which doesn't impact the flavor because the olive oil and parmesan on the asparagus are so flavorful. It's quick, easy, made with ingredients you can readily have on hand, and the flavors are amazing together. Great job, Ina! And thanks for the tip on cooking the eggs on low heat!!

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  • on June 13, 2010

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    I've been making scrambled eggs for 40+ years and not until now did I know the correct way! Cooking the eggs over the lowest flame possible made all the difference in the world! There's no comparison even! It's like two totally different things! Thank you, Ina, for this and all of your other wonderful "back to basic" recipes. In my "cook book," you're the best! And if you ever have another one of those parties at your home in the Hamptons, and you need an extra "gal" in the mix, don't hesitate to ask! ;-

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  • on May 31, 2010

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    This was a quick and easy breakfast and SOOO Delicious!
    Never thought the 2 ingredients together could be so great!
    I actually enjoyed the crunch from the extra cheese that burned onto the baking pan. I will def make this recipe over and over!

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