A few weeks ago I saw a simple recipe on Five Ingredient Fix. It hardly even seems like a recipe…roast asparagus, scramble eggs, combine. But the eggs are cooked differently than I’ve ever done before. Low and slow. It makes them super creamy…different than normal scrambled eggs. And they paired perfectly with the roasted asparagus. This was so simple and so yummy. Justin said the flavors went really well together. He said he wouldn’t want his eggs that way normally, but it worked well with the asparagus. Definitely a keeper recipe. Affordable, meatless and it even looks fancy. I served it with fresh baked maple pecan scones and grapes. I scaled the recipe down to 4 eggs + 2 Tbsp. milk for the two of us instead of 6/3.
Scrambled Eggs over Asparagus
2 Tbsp. olive oil
1 tsp. sea salt, plus more for seasoning
Freshly ground black pepper
3 Tbsp. milk
2 Tbsp. butter (I didn’t add this)
Preheat your oven to 425 degrees F. Clean 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. Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
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