Roasted Asparagus with Scrambled Eggs

Serves 8.

INGREDIENTS:
2 pounds fresh asparagus
Good olive oil
1 1/4 teaspoons kosher salt plus extra for sprinkling
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
16 extra-large eggs
4 tablespoons olive oil

DIRECTIONS:

• Preheat the oven to 400ºF.

• Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.

• Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.

• While asparagus is roasting, whisk the eggs in a bowl with salt and pepper to taste. Heat 2 tablespoons of olive oil in a large skillet.

• Cook the eggs on a lowest heat, stirring constantly with a wooden spoon, to the desired doneness.

• Remove from the heat, add 2 more tablespoons of olive oil and stir. Check for salt and pepper and serve with the roasted asparagus.

*Adapted from the Barefoot Contessa