You’re going to love this simple but utterly delicious meal. It is perfect for a weekend brunch. My inspiration is from Claire Robinson at the Food Network (here). I’ve tweaked the original recipe and surely you will tweak this one. Tweak away!
When I make this recipe, I make extra of the asparagus and the bacon — enough to use in at least one more meal. It saves time and just makes sense.
In this scenario I cook a whole pound of bacon in the oven while I work on the asparagus. By the time the bacon is done, the asparagus goes into the oven. The oven is already hot and saves on fuel.
While the asparagus is roasting I mince the bacon and prepare the eggs. The asparagus and the eggs are ready at the same time. All this cooking goes quite quickly. You can have a show-stopping brunch in no time!
Crumbled bacon for garnish (or tahini sauce — here)
Roasted Asparagus with Eggs Steps
Spread the asparagus spears on a sided cookie sheet. Drizzle with oil. Sprinkle on the salt and minced garlic. Toss to coat the asparagus spears completely with oil. Arrange the spears to not overlap.
Place the cookie sheet in an oven preheated to 375 degrees.
Roast until the asparagus is tender crisp and still bright green, about 15 minutes.
While the asparagus is roasting, melt the butter in your best seasoned, stick-free skillet.
When the butter begins to bubble, pour in the eggs that have been whipped up with the ricotta cheese. Turn the heat to medium low. Sprinkle the egg mixture with salt and pepper. Stir gently until the eggs are cooked but not dry.
Arrange asparagus spears on four warmed plates. Top the asparagus with the scrambled eggs. Drizzle on some oil and garlic from roasting the asparagus (a must). Garnish with generous amounts of crumbled bacon…and SERVE!
Instead of the bacon, you could serve this dish with a generous dollop of tahini sauce (recipe here).