Roasted Asparagus with Garlic and Herb Scrambled Eggs

Tip:  Read directions completely before preparing.

Ingredients:

1 bunch fresh asparagus

Good olive oil

1/8 cup freshly grated Grano Padano

4 extra-large eggs

2 tablespoons of Garlic and Herb Cheese Spread

1 tablespoon butter

2 slices of English muffin

sea salt and freshly ground black pepper

Directions:

Preheat the oven to 425 degrees F.

Break off the tough ends of the asparagus.

Place the asparagus on a baking sheet, lined with parchment paper and 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.

While the asparagus is roasting, whisk the eggs in a bowl with salt and pepper, to taste.

Melt 1 tablespoon of butter in a large skillet.

Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to 3/4 doneness.

Add the Garlic and Herb Cheese Spread stir until it melts.  Continue cooking unless preferred doneness. Check for seasoning, salt and pepper, if needed. 

Serve with the roasted asparagus and English muffin.  Sprinkle with the Grano Padano grated cheese.  Enjoy!

Servings: 2

Tip:  Grano Padano is a subtler and less nutty and salty than Parmigiano, with a more delicate flavor that I prefer when you don't want to overpower a dish.