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Comments
I love this recipe. Even just the scrambled eggs part is terrific.

Ingredients
3/4 pound fresh asparagus - sometimes I use leftover asparagus that I made for dinner the night before.
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 (I like this with French or sourdough bread)

Directions
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.
Serve with the roasted asparagus and 7-grain bread.

The Cook:  Ina Garten Keywords: asparagus, eggs
Category: Breakfast
Cookbooks: Loved by Dave Ferguson
Recipe #643 was added on October 17, 2014 by deebeeeff and last updated on October 21, 2021.


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