- Sylvester (Crackers) Graham born (1794)
Scrambled Eggs with Shallots and Roasted Asparagus
- 2 Pounds asparagus, trimmed
- Olive oil, as needed
- Kosher salt and freshly ground black pepper, to taste
- 1/8 Cup freshly grated Parmesan cheese
- 12 extra-large eggs
- 1 Cup crème fraîche
- 4 shallots, sliced thinly
- 3 Tablespoons unsalted butter
- 1/2 Cup diced pancetta
The soft flavors of roasted asparagus and sauteed shallots are complemented by salty bites of pancetta in this scrambled eggs recipe, and after trying the eggs with a sprinkle of Parmesan and crème fraîche, you'll never want to make them another way again.
Preheat the oven to 350 degrees.
Place the asparagus on a baking sheet and drizzle with a little bit of olive oil. Season with salt and pepper to taste, and toss to distribute. Roast the asparagus for 15 minutes. Remove the asparagus from the oven, sprinkle with Parmesan cheese, add them back into the oven for 2 minutes more.
While the asparagus is roasting, whisk the eggs in a bowl with a little whole milk and salt and pepper. Melt ½ tablespoon of the butter in a large skillet. Add the pancetta, and sauté until crispy. Next add the shallots and sauté over medium heat until tender, about 3 minutes. Lower the heat and add the eggs, stirring constantly with a wooden spoon, until the eggs have reached a desired doneness. Remove from the heat and add the remaining butter to the eggs and stir until it melts. Serve your eggs on a bed of roasted asparagus and topped with a dollop of crème fraîche.