Thursday, July 30, 2009

Foodie Friday -

Foodie Friday
My 2nd Foodie Friday
Foodie Friday is hosted by Designs by Gollum,
her blog is an absolute treat and you will enjoy
all of the wonderful food provided by the other participants.

This cookbook has been around forever. It is not, shall we say, good for the waistline, but if you want to do a special breakfast for company this is always a winner. It doesn't hurt when you have the best and freshest grocery stores at your finger tips, Patty always uses the best and freshest, and treats
her guests like royalty. I know because I was one of
the lucky Queens that enjoyed this wonderful breakfast.

Roasted Asparagus with Scrambled Eggs
2 pounds fresh asparagus
good olive oil
1 1/4 teaspoons kosher salt to taste
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese
16 extra large eggs
1 1/4 cups half and half (ouch)
4 tablespoons unsalted butter (1/2 stick)
(Patty also used truffle butter OMG)
Preheat oven to 400 degrees
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with Parmesan cheese and return to oven for 5 minutes until cheese melts.
While the asparagus is roasting, whisk the eggs in a bowl with the half and half and salt and pepper to taste. Melt 2 tablespoons of butter in a large skillet. Cook thee eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from heat, add 2 more tablespoons of butter, and stir until it melts. Check for salt and pepper and serve with the roasted asparagus.

This is pictured with a fresh fruit salad and
homemade sour cream coffee cake.

Both recipes come from the Barefoot Contessa - Parties
cookbook and are fabulous.

The good thing about this post is it is not fattening unless you actually make and eat this recipe ;) So skip on back to Gollum's for more deliciousness.

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