Roasted Asparagus With Scrambled Eggs - Barefoot Contessa / Ina |
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Prep Time: 4 Minutes Cook Time: 1 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Another recipe I watched Ina make that looked so scrumptious. I tried it this way and thought it was great! Hope you like it. Ingredients:
1/2 lb fresh asparagus |
olive oil |
salt & freshly ground black pepper |
2 tablespoons romano cheese, freshly grated |
3/4 cup egg beaters egg substitute |
1 tablespoon fat-free half-and-half |
2 slices whole grain bread (suggestion (7 grain bread) |
Directions:
1. Preheat the oven to 400 degrees F.
2. Break off the tough ends of the asparagus and place the asparagus on a baking sheet, drizzle with olive oil, tossing to coat the asparagus completely.
3. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
4. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
5. Sprinkle with the cheese and return to the oven for 5 minutes, or until the cheese melts.
6. While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste.
7. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
8. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.
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