Food Network
Home> Recipes> Holidays and Parties>
Roasted Asparagus with Scrambled Eggs Recipe

Roasted Asparagus with Scrambled Eggs

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 43

Showing 1-10 of 43

Sort by:

Newest

  • on August 09, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 28, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 16, 2011

    Flag

    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!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 03, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 13, 2011

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 31, 2011

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 18, 2010

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 01, 2010

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 14, 2010

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 13, 2010

    Flag

    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! ;-

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.