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Roasted Asparagus with Scrambled Eggs Recipe

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This recipe for Roasted Asparagus with Scrambled Eggs, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Kay Kadro
Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. fresh asparagus
Good olive oil
1 1/4 tsp. kosher salt plus extra for sprinkling
Freshly ground black pepper
1/2 c. freshly grated Parmesan cheese
16 extra-large eggs
1 1/4 cup half-and-half
4 Tbsp. unsalted butter (1/2 stick)

Directions:
Directions:
- Preheat the oven to 400
- 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 15-20 minutes, until tender but still crisp. Sprinkle with the Parmesan cheese 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, salt, and pepper to taste. melt 2 Tbsp. 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 2 more Tbsp. of butter, and stir until it melts. Check for salt and pepper and serve with the roasted asparagus.

 

 

 

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