Scrambled Eggs over Asparagus

At first this may seem like an odd combination, but slow scrambled eggs and roasted asparagus go very well together.



Printable Recipe

You'll need:

• 1 1/2 pounds fresh asparagus, cleaned and trimmed
• 2 T olive oil
• 1 t sea salt plus more for seasoning
• Freshly ground black pepper
• 6 eggs
• 3 T milk
• 2 T butter

1. Preheat your oven to 425° F.

2. Lay the asparagus out on a rimmed sheet pan. Drizzle with olive oil and season with salt and pepper.

3. Place in oven and cook for 15 minutes or until tips are browned and starting to crisp.

4. In a bowl, mix 6 eggs with milk and season with S & P. Beat mixture with whisk until well blended.

5. Melt butter in nonstick pan then add eggs and cook over low heat, stirring gently and constantly. Cook for about 20 minutes, always stirring.

6. To serve, lay asparagus out on plate and top with eggs.