scrambled eggs with asparagus & goat cheese

This serves four, but you can cut it in half to serve two or increase it for six or more. The quantities are easy to scale up and down because they are intuitive: a little butter, a few eggs, a sliced green onion or two, a tablespoon of cheese or so per serving. That could be goat cheese, as here, or shredded Asiago, jack or cheddar (or mozzarella or smoked gouda or….). Use any good bread you like and why not a glass of sancerre alongside?

ingredients

1 bunch asparagus
good olive oil
sea salt or kosher salt
freshly ground pepper
4 thick slices crusty bread
6 eggs
1 tablespoon butter
2 green onions, sliced
1-ounce fresh goat cheese (about 1-inch slice of a log)

directions

Preheat an oven to 450°F. Line a baking sheet with foil. Trim the ends off the asparagus (I just lop about 2 inches off the whole bunch) and put the asparagus on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and toss the asparagus lightly to coat, then spread it in one layer on the baking sheet; leave room at one end for the bread. Put bread on baking sheet and drizzle each slice with a little olive oil; smear in the oil with your finger or a pastry brush. Bake for 10 minutes or until the asparagus is roasted and the bread is toasted.

Meanwhile, beat the eggs in a small bowl with a little salt and pepper. Melt the butter in a nonstick frying pan (or use more butter if not nonstick) and add the green onions. Stir with a wooden spoon until they start to soften, about 30 seconds. Pour in the eggs and stir until they just begin to set, then crumble the cheese over the eggs. Continue to stir until softly scrambled and cheese is melted. Turn off heat and set the eggs aside in pan. When bread and asparagus are ready, put a slice on each plate, top with eggs and 3 to 4 spears of asparagus and serve.