Roasted Asparagus & Scrambled Eggs

Directions

1. 1
   Preheat the oven to 400 degrees F.
2. 2
   Break or cut off the tough ends of the asparagus.
3. 3
   If the stalks are particularly thick or large you can peel them with a vegetable peeler.
4. 4
   Cut the asparagus stalks into 1/2-inch pieces.
5. 5
   Place the asparagus on a baking sheet or in a small roasting pan.
6. 6
   Drizzle with olive oil and toss to coat the asparagus.
7. 7
   Sprinkle generously with salt and pepper.
8. 8
   Roast the asparagus for 20 minutes, until tender but still crisp.
9. 9
   When the asparagus is done roasting, whisk the eggs in a bowl with the parmesan cheese and salt and pepper, to taste.
10. 10
    Melt 1/2 the butter in a large skillet.
11. 11
    Pour the eggs into the melted butter and sprinkle the asparagus pieces on top.
12. 12
    Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
13. 13
    Remove from the heat, add the remaining butter, and stir until it melts.