I’ll tell you how easy it is to whip together this breakfast classic. Scrambled eggs over asparagus. This is just one and half pounds of asparagus right on my baking sheet. Line them up, kind of flatten them out a little bit. We’re going to drizzle this with some olive oil. The olive oil is going to provide a little bit of an extra like fruit flavor to the asparagus and you need just about two tablespoons. And then some salts and pepper. Now I like to use sea salt here, it’s going to hold up while cooking. So let me get my sea salt and you see it’s great it’s flaky and that those flakes and then you’ll be able to see them on top of the asparagus as it cooks.
And then into 425 degree oven for about 15 minutes. My third ingredient is large eggs. So I'm going to start with six eggs, there we go. That’s six, and then I need three tablespoons of whole milk. I've used a little bit of milk in this because I really want to get creamy eggs. I want to get some butter in here. I'm going to use two tablespoons of butter just to give this something to coat the pan. I want to coat the pan it’s going to have also a richness or creaminess and then I'm going to get my eggs in. there we go.
And this is the trick, really slow and just be very patient. Now this is going to take maybe up to 20 minutes but just take your time. Eggs have a lot of protein in them and when you take protein and throw it in a really hot pan and you just do this the fast way, the protein strands will tighten and then it will make your eggs tough. Nobody wants tough eggs. Before you start to get the clumps of the egg, I'm going to go ahead and put some salt and pepper.
Good healthy pinch of sea salt. And that’s going to give a lot of flavor to the eggs it’s going to help bring out the flavor of the eggs too. And then immediately get your spatula back in, keep it moving. Okay, they're starting to come together at this point. We got a little bit moisture left in them I'm just going to shut the heat off while I check on my asparagus. Let’s see how these guys are doing and just get these on the plate. It’s so flavor, roasting brings out the most amazing flavors in vegetables. So you just take this and get it right on top of your asparagus. Look at that that looks so decadent. And that is for me.