Roasted Asparagus With Scrambled Eggs
"Barefoot Contessa website."
photo by kiwidutch
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 lbs fresh asparagus
- olive oil
- 1 1⁄4 teaspoons kosher salt, plus extra
- kosher salt, for sprinkling
- fresh ground black pepper
- 1⁄2 cup parmesan cheese, freshly grated
- 16 extra-large eggs
- 1 1⁄4 cups half-and-half
- 4 tablespoons unsalted butter (1/2 stick)
directions
- 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, salt, and pepper to taste.
- Melt 2 tablespoons 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 2 more tablespoons of butter, and stir until it melts.
- Check for salt and pepper and serve with the roasted asparagus.
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Reviews
-
this is surprisingly yummy for such a simple dish! -
Loved it ! I made this as part of DH's Birthday Lunch and he loved it. I scaled it down to 2 large servings and it was quick and easy to make and we polished off the lot in one sitting it was so good. Please see my Rating System: 4 lovely stars for an excellent asparagus recipe that will be featuring on our table more often during the summer months. Thanks!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
