Sunday, July 20, 2008

Roasted Asparagus and Scrambled Eggs

Who would ever have thought of scrambled eggs over asparagus as a comfort food? Well, I was reading up on dishes people find comforting and the Barefoot Contessa stated that when her husband is away, this recipe is one of her favorites. Yes, eggs over asparagus does sound strange but would you believe this is actually delicious? Roasting asparagus in the oven with a little olive oil, salt, pepper, and Parmesan cheese is easy and full of flavor. Not over cooked, so not mushy. Perfect tenderness with a simple, creamy egg scramble over the top. I made this for breakfast but now I can also see making the simple but flavorful dish for dinner.

Roasted Asparagus with Scrambled Eggs
(adapted from Barefoot Contessa)
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 (I used garlic French bread, thick sliced and toasted. . .smeared with butter)
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.

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