Cheesy Scrambled Eggs with Roasted Aspragus on Sourdough

Who says scrambled eggs can only be a breakfast dish? It's actually quite perfect as an end of week supper dish. And let's face it - who has the time in the morning for these sorts of shenanigans? Certainly not moi! So supper it is, and a very good supper it makes, too.

Cheesy scrambled eggs with Roasted Aspragus on sourdough

2 bunches asparagus, woody ends trimmed
1 teaspoon olive oil
salt and pepper
6 eggs
50 grams butter
100 ml milk
100 grams tasty cheese, grated
sourdough bread, to serve

1 - Preheat oven to 200 C. Lay the aspargus in a baking dish, and toss with the olive oil. Top with freshly ground pepper and salt, then roast for 25 - 30 minutes, or until tender. (If you have really big fat stalks, it may take a wee bit longer).

2 - Once aspargus is done, melt the butter in a large non-stick pan. Beat the eggs in a bowl, then add the milk, mixing in well. Pour into pan, then cook gently, stirring continually, until the eggs are well scrambled and cooked. Add the cheese, take off the heat, and mix in well.

3 - Whilst eggs are cooking, toast the bread. Cut in half and place on plate. Top with aspragus spears, then a good heaping of the eggs. Serve immediately.