Saturday, August 7, 2010

Roasted Asparagus with Scrambled Eggs

I had never oven-roasted veggies before until recently, when I found a bunch of very fresh asparagus at Whole Foods. In spite of the fact that I bake incessantly, I found the task of oven-roasting vegetables quite daunting and intimidating. However, I absolutely love roasted asparagus, and roasted vegetables in general; roasting just intensifies the natural flavor of the vegetables themselves without the addition of much extra flavoring. When I came across Ina Garten's recipe for Roasted Asparagus with Scrambled Eggs, I knew I just had to give it a shot. This combo makes for a perfect, light summer lunch or a hearty breakfast (if you have a big appetite early in the morning). I actually remembered the episode in which Ina prepared the roasted asparagus, and she made it seem so simple to whip up. Indeed, Ina makes everything look smooth and straightforward; however, her recipes almost always produce outstanding results. So I decided to have faith in her, and I must say, I made the right decision. I successfully roasted the asparagus without any problem, and A. and I gobbled up the entire pan. The scrambled eggs also turned out prefectly creamy and mouthwatering, especially with my addition of garlic and herbs. So bottom line, roasting in the oven is a breeze and something I will continue to do over and over. Thanks Ina!

Roasted Asparagus with Scrambled Eggs(adapted from Ina Garten's recipe):
Scrambled Eggs:
4 eggs
2 tbsp. half-and-half
1 tbsp. unsalted butter
2 cloves garlic
1 tsp. fresh rosemary, chopped
1 tsp. fresh basil, chopped
3/4 tsp. salt, or to taste
1/4 tsp. black pepper
2 tbsp. parmesan cheese

Roasted Asparagus:
1 bunch fresh asparagus
Good olive oil
salt and pepper for seasoning
2 tbsp. parmesan cheese

For the asparagus:
Break off the tough ends of the asparagus, and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, and toss to coat completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with parmesan cheese, and return to the oven for 5 minutes or until cheese melts.

For the eggs:
Whisk eggs in a bowl with salt, pepper and half-and-half. Melt 1/2 tbsp. butter in a skillet; add chopped garlic, and cook for 1-2 minutes on medium-low heat until it just begins to brown. Add basil and rosemary, and cook for another minute. Turn the heat to low, and add the eggs. Cook the eggs over the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from heat, add remaining 1/2 tbsp. of butter and the parmesan cheese, and stir until they melt. Serve atop the roasted asparagus.


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