Roasted Asparagus & Scrambled Eggs

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Break or cut off the tough ends of the asparagus.

3. 3

   If the stalks are particularly thick or large you can peel them with a vegetable peeler.

4. 4

   Cut the asparagus stalks into 1/2-inch pieces.

5. 5

   Place the asparagus on a baking sheet or in a small roasting pan.

6. 6

   Drizzle with olive oil and toss to coat the asparagus.

7. 7

   Sprinkle generously with salt and pepper.

8. 8

   Roast the asparagus for 20 minutes, until tender but still crisp.

9. 9

   When the asparagus is done roasting, whisk the eggs in a bowl with the parmesan cheese and salt and pepper, to taste.

10. 10

    Melt 1/2 the butter in a large skillet.

11. 11

    Pour the eggs into the melted butter and sprinkle the asparagus pieces on top.

12. 12

    Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.

13. 13

    Remove from the heat, add the remaining butter, and stir until it melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.