Sometimes you don’t need that flatulence-inducing breakfast sandwich or Taco Bell abomination to get the next day rolling. However, on this particular day – especially after last night – I needs that Waffle Taco. But on average, I don’t want that on Sunday. And neither does shorty. This light fare recipe is satisfying and unbelievably uncomplicated. This takes a few more steps and time than spreading butter on toast. Please enjoy. Thanks for sharing, Mel!
With the dawning of Spring comes one of nature’s most elegant vegetables-asparagus. Each and every year, the perennial is one of the first vegetables to rescue us from the doldrums of winter, and I couldn’t be happier. Asparagus is the definition of beauty by simplicity. Its slender shape and feathery top (where you can find the strongest, yet most delicate flavor) makes for lovely plating. For this recipe, asparagus is roasted (as it should be), and topped with gently scrambled eggs. As an asparagus purist, this is a perfect brunch recipe with which to cook asparagus. With minimal flavor distractions, this recipe allows for the asparagus’s delicate flavor to stand its ground along side the sprinkling of Parmesan. And that is precisely what you want.
Roasted Asparagus with Scrambled Eggs
from Ina Garten
3/4 pound fresh asparagus
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
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, and serve with the roasted asparagus and 7-grain bread.