Scrambled Eggs Over Asparagus
Preheat oven to 425 degrees.
- 1 and 1/2 pounds of fresh asparagus
2 Tablespoons olive oil
salt and pepper - to taste
6 large eggs
3 Tablespoons whole milk
2 Tablespoons butter
Cut the coarse ends (not the tips) off of the asparagus.
Lay the asparagus side by side on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake at 425 degrees for 15 minutes.
As the asparagus cooks, scramble the eggs...
In a medium mixing bowl, beat the eggs with the milk until completely combined and frothy.
Melt the butter in a frying pan over medium heat. Add the eggs and season to taste. Gently stir with a rubber spatula or wooden spoon until the eggs are cooked and scrambled.
Place equal portions of asparagus on serving plates. Top with the creamy scrambled eggs.
For even more flavor, sprinkle some Parmesan cheese over the finished dish. Delicious.
Mr Breakfast would like to thank EggsOverEasy for this recipe.
Recipe number 2884. Submitted 7/21/2010.