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Roasted Asparagus with Scrambled Eggs


  • 0.75 lb fresh asparagus

  • Good Olive Oil

  • Kosher Salt

  • freshly ground black pepper

  • 0.125 cup freshly grated Parmesan

  • 6 extra large Eggs

  • 3 tablespoons half-and-half (1/2 whole milk, 1/2 single cream)

  • 1 tablespoon unsalted butter divided

  • 2 to 4 slices 7-grain bread


  • 1.

    Preheat the oven to 400 degrees F.

  • 2.

    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.

  • 3.

    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.

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