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1
Preheat your oven to 425 degrees F.
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2
Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks.
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3
Trim them to the broken asparagus' length.
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4
Compost the woody ends.
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5
Lay the asparagus out on a rimmed sheet pan.
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6
Drizzle with the olive oil and season with salt and pepper.
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7
Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
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8
In a small cup, crack each egg.
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9
Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
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10
Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together.
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11
In a nonstick saute pan, melt the butter over medium-low heat.
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12
Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula.
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13
Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
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14
Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds.
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15
Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus.
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16
Eat immediately and enjoy!
