Roasted Asparagus With Scrambled Eggs - Barefoot Contessa / Ina

READY IN: 5mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and place the asparagus on a baking sheet, drizzle with olive oil, tossing 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 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.
  • 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.
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