Roasted Asparagus with Scrambled Eggs

Ina Garten has done it again! This was everyone's favorite dish at my Mother's Day brunch and I, of course, got the recipe from Ina's cookbook, Parties! I was amazed how delicious these eggs were and how well the roasted asparagus complemented them. If you're not an asparagus fan, you can totally omit them, but I have to tell you these were the greatest scrambled eggs ever....and I think it has to do with the half and half. The key to these perfect eggs is gentle cooking, and use a large, non-stick pan with high sides.

INGREDIENTS (serves 8)

• 2 pounds fresh asparagus
• olive oil
• 1 1/4 teaspoons coarse salt
• Fresh ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 16 extra-large eggs
• 1 1/4 cups half-and-half
• 4 tablespoon unsalted butter (1/2 stick)

DIRECTIONS

Preheat oven to 400 degrees.

Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil then toss to coat. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan cheese and return to the oven for 5 minutes or until the cheese melts.

While the asparagus are roasting, whisk the eggs in a large bowl with the half-and-half, salt and pepper to taste. Melt 2 tablespoons 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 2 more tablespoons of butter, and still until it melts. Check for salt and pepper and serve with the roasted asparagus.