Roasted Asparagus with Scrambled Eggs (Serves 2)
Copyright 2007, Ina Garten, All Rights Reserved
Photo: James Merrell
¾ pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan cheese
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter
2-4 slices seven grain bread
Preheat the oven to 400 degrees.
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 cheese 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 ½ 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 ½ tablespoon of butter, and stir until it melts. Check for salt and pepper and serve with the roasted asparagus and seven grain bread.