Roasted Asparagus with Scrambled Eggs
These fluffy scrambled eggs and roasted asparagus can be served with or without bread for a healthy, tasty breakfast.
Ingredients
Method
- Preheat the oven to 200C/Gas mark 6. 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 completely.
- Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast 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 cream and salt and pepper, to taste. Melt half of the butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, until done as desired.
- Remove from the heat, add the remaining butter and stir until it melts. Check the eggs for seasoning, salt and pepper as needed, and serve with the roasted asparagus and bread.
Rate this recipe
Overall Rating:
4.40
(23)
