As long as my husband was away and my parents were in town, I decided to throw caution to the wind by serving vegetables for breakfast. This recipe (Barefoot Contessa Parties!) was damned tasty, and even the picky toddler scarfed down some eggs. It could have something to do with the fact that they were made with half-and-half, an ingredient I will certainly be employing again in scrambled eggs. The asparagus complemented them nicely. I made a half-batch of the eggs for three (and a half) of us, which was just about right, but we almost gobbled up an entire batch of the asparagus.