Scrambled Eggs over Asparagus

4.7(31)

by Claire Robinson·published 2015-05-30

AmericanMain Dish

Servings

4 servings

Total time

—

Calories / serving

259 kcal

Ingredients (7)

serves

Instructions (6 steps)

01Preheat your oven to 425 degrees F.
02Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
03Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
04In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
05Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.

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Not rich — missing servings, total time, or calories.