Roasted Asparagus With Scrambled Eggs

• fresh asparagus↗2 lbs
• olive oil↗
• kosher salt↗1 1⁄4 teaspoons

  plus extra

• kosher salt↗

  for sprinkling

• fresh ground black pepper↗
• parmesan cheese↗1⁄2 cup

  freshly grated

• extra-large eggs16
• half-and-half↗1 1⁄4 cups
• unsalted butter↗4 tablespoons

  (1/2 stick)

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Break off the tough ends of the asparagus and, if they're thick, peel them.

3. 3

   Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.

4. 4

   Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.

5. 5

   Roast the asparagus for 15 to 20 minutes, until tender but still crisp.

6. 6

   Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.

7. 7

   While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, salt, and pepper to taste.

8. 8

   Melt 2 tablespoons of butter in a large skillet.

9. 9

   Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.

10. 10

    Remove from the heat, add 2 more tablespoons of butter, and stir until it melts.

11. 11

    Check for salt and pepper and serve with the roasted asparagus.