INGREDIENTS (serves 1)
- 8 spears fresh asparagus
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon freshly grated Parmesan or smoked Gouda
- 2 extra-large eggs
- 1 tablespoon half-and-half
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon unsalted butter, divided
- 1 slice of 7-grain bread or 1 bagel slice
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 10 minutes, until tender but still crisp. Sprinkle with the Parmesan or smoked Gouda 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, parsley, and salt and pepper, to taste. Melt 1/4 tablespoon of butter in a large non-stick skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat and add the remaining 1/4 tablespoon of butter, and stir until it melts (you can omit this if you're watching your fat intake).
Meanwhile, toast your bread. Serve scrambled eggs with the roasted asparagus and 7-grain bread (I placed the egg on top of my toasted bagel).