Scrambled Eggs with Asparagus

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.



Filed under Breakfast

2 responses to “Scrambled Eggs with Asparagus

  1. Anisa Willis

    This looks so good. . . .My husband would be right with yours on the split pea soup (he used to live in the Netherlands and he got his fill) but our whole family would eat this.

  2. Pingback: Salt & Pepper Biscuits; Scrambled Eggs One of Three Ways | The Contessa-Curessa Project

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