We are so thankful that Dave’s job allows him to occasionally work from home. Whenever he does work from home, we like to have something special for breakfast. This time it was scrambled eggs and asparagus. We’ve been wanting to try this for a long time. Usually when we make scrambled eggs it’s more about speed than anything. Just get them cooked and on the plate as fast as you can! They are always good, but we know they could be better. So we followed the rules and cooked them low and slow this time. This takes some serious patience when you’ve got a rumbling belly first thing in the morning!
Scrambled Eggs and Asparagus
Prep Time: 25 minutes
1/2 pound asparagus, ends trimmed
Salt and Pepper
Splash of half and half
1 Tablespoon butter
Fresh grated Parmesan cheese
Preheat oven to 400°F.
Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
Crack the eggs into a large bowl and add a splash of half and half. Season with salt and pepper.
Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
Arrange asparagus on a plate and top with the eggs and grated parmesan cheese.
Wow! We feel like we’ve been missing out. This was so good! Taking it slow with the scrambled eggs makes all the difference. They were creamy and soft, the perfect compliment to the subtle bite of the asparagus. Eggs and asparagus are a match made in breakfast heaven! Delicious! The perfect way to make our day feel “eggs-tra” special. You like what we did there?