Asparagus with Scrambled Eggs


  • 1 pound fresh asparagus
  • Olive oil
  • Salt and pepper
  • 6 extra-large eggs
  • 3 tablespoons half-and-half
  • 1 tablespoon butter, divided
  • 2 slices of bread


  1. Preheat the oven to 400º. Trim the ends of asparagus then place on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast asparagus for 20 minutes.
  2. While the asparagus is roasting, mix the eggs in a bowl with the half-and-half. Season with salt and pepper. Melt 1 tablespoon of butter in a large skillet and cook the eggs on low heat until done. Serve with the roasted asparagus and bread.