asparagus scrambled eggs

When it comes to eggs, most people just stick with what they're used to -- for me, I usually prefer mine to be prepared over easy or poached.  I picked up these asparagus and haven't had the chance to use them yet.  I usually add a poached egg on top before drizzling some balsamic over them but decided to changed things up a bit by tossing asparagus into a batch of scrambled eggs.  The crunchy roasted asparagus paired with fluffy eggs,  topped with parmesan flakes was a surprisingly better option, and is a great dish to incorporate into any weekend/day brunch session.

+BLOVIN’+

Asparagus Scrambled Eggs Serves 2 Ingredients: 1/2 pound asparagus 1 tbsp Extra-virgin olive oil Kosher salt Freshly ground black pepper 1 clove of garlic, finely chopped 1 tablespoon unsalted butter 4 large organic eggs Parmesan cheese, optional but recommended!

Directions: Preheat oven to 350.  Trim the asparagus by cutting off the tough white ends, then cut asparagus into 1-inch lengths.  Toss asparagus into a medium bowl with some olive oil, salt, pepper, and garlic until asparagus are nicely coated.  Place the asparagus on a baking sheet in a single layer and roast for about 10 minutes.  Check on the asparagus after 5-7 minutes to see if they are done -- they should be tender on the inside but crisp on the outside.

While the asparagus is roasting, crack 4 eggs into a bowl, add a pinch of salt and pepper, and whisk together with a fork for about 15 seconds.  Then, in a large skillet melt butter over medium heat.  Once the foam of the egg has subsided, add eggs to the skillet and lower heat.  Cook eggs while stirring constantly with a spatula or wooden spoon, then lastly, fold in the roasted asparagus.  Sprinkle fresh parmesan and serve hot.