Roasted Asparagus with Scrambled Eggs
This simple yet elegant recipe features perfectly roasted asparagus, tender-crisp and topped with melted Parmesan, paired with creamy, slow-cooked scrambled eggs. It's a quick and nutritious meal, ideal for breakfast, brunch, or a light supper. Served alongside toasted 7-grain bread, it offers a satisfying blend of textures and flavors.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Whisk
- 1 Large Skillet
- 1 Wooden Spoon
Ingredients
Main
- 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
Instructions
- 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.
Notes
For perfectly roasted asparagus, ensure they are spread in a single layer on the baking sheet to allow for even caramelization and prevent steaming; overcrowding will result in limp rather than crisp-tender stalks. When preparing the scrambled eggs, the key to a creamy, custardy texture is very low heat and constant, gentle stirring. Avoid high heat which can lead to dry, rubbery eggs. Incorporating the final half-tablespoon of butter off the heat adds a rich, glossy finish. Consider a squeeze of fresh lemon juice over the roasted asparagus for a brighter flavor, or a sprinkle of fresh chives on the eggs for an aromatic touch.