Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, December 10, 2009

Roasted Asparagus and Scrambled Eggs

Sunday breakfasts tend to be special. Not the usual boiled or poached egg and toast or oatmeal.

We love asparagus in any form for any meal. Scrambled eggs atop roasted asparagus makes a Sunday breakfast special.

With either a toasted Wolferman's English muffin or a homemade muffin, it makes a perfect meal.

We linger over Sunday breakfasts and even have a third cup of coffee while we read the paper, work the crossword and watch the birds enjoying their breakfast in the garden.

This recipe is from another from The Barefoot Contessa.

It's Friday and so time for Foodie Friday at Designs by Gollum. Join her to see what everyone else is cooking up this Friday.

Roasted Asparagus with Scrambled Eggs

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 T. half and half
1 T. butter

Preheat the oven to 400. Break off the tough ends of the asparagus. Place the asparagus on a baking sheet and 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 T 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 T. butter and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus.







13 comments:

Jeanette said...

That looks so good. Asparagus is one of my favorite additions to brunch. This looks great.

Yvonne @ StoneGable said...

Martha I roast asparagus all the time, we love it too. But I never thought of having it with scrambled eggs. What a yummy idea.
Thanks,
Yvonne

Michael Lee West said...

What a great pairing of asparagus and eggs (and I adore the plaid china). This would be great any time of year, but it just seems so festive, too.

Pondside said...

That sounds yummy - it would make a good light supper too, after a bout of Christmas shopping.

Rhonda @ Shellbelle's Tiki Hut said...

Oh yes, eggs and asparagus are wonderful together! I roast asparagus and tomatoes and then use them in egg white omelets topped with freshly grated Parmesan cheese. Great taste buds thinks alike!

btw, my dog loves roasted asparagus and sits by the oven until it comes out. lol

Martha said...

Rhonda -- our Corgi loves asparagus as well --

go figure!

honeysuckle said...

I just love Ina's recipes and this one looks delicious too. Which book was it taken from? thanks for stopping by and try to stay warm this weekend in Kansas!

Mary said...

This looks really good. It's one I haven't yet tried. You've convinced me the time has come. Have a great Foodie Friday, Martha.

Lorna ~ Lace and Ivy Cottage said...

OK, I have got to get off this computer and have breakfast now! We love asparagus and this looks terrific. I'll be trying this as soon as I find asparagus on sale! :)

Cass @ That Old House said...

LOVE roasted asparagus; it's our go-to hot green veggie for crowds, so easy to prepare in quantity on big baking sheets! I'll be making it for our Christmas party on 12/20.

Eggs and asparagus are a divine match; this would make a great Sunday night supper, too. Delish!

And about taking short cuts with brownies? I always take short cuts with brownies! Doing them from scratch doesn't seem worth it to me; I'll make breads and cakes and pies and cookies from scratch, but brownies get the Duncan Hines treatment. :-)

LOVE that china! It's fantastic.
Cass

Carrie said...

asparagus for breakfast... I have never thought to do that. I love asparagus.

The Fajdich Times said...

What a great combo. Looks yummy:)

Janet Marie said...

Ooooooooooooo. Yummy! Great combo. I love your house.