Roasted Asparagus With Scrambled Eggs - cooking recipe

Ingredients

2 lbs fresh asparagus
olive oil
1 1/4 teaspoons kosher salt, plus extra
kosher salt, for sprinkling
fresh ground black pepper
1/2 cup parmesan cheese, freshly grated
16 extra-large eggs
1 1/4 cups half-and-half
4 tablespoons unsalted butter (1/2 stick)

Preparation

Preheat the oven to 400 degrees.
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, then toss to coat the asparagus completely.
Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
Roast the asparagus 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 is roasting, whisk the eggs in a 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 stir until it melts.
Check for salt and pepper and serve with the roasted asparagus.