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.