• Preheat the Oven: Heat your oven to 400°F and prepare a baking sheet by lining it with parchment paper.
• Prepare Bacon and Asparagus:

  Spread the chopped bacon evenly on one side of the baking sheet.

  Place the asparagus spears on the other side in a single layer. Lightly coat the asparagus with olive oil and season with a pinch of salt and black pepper.
• Roast in the Oven: Bake for 16 to 18 minutes, checking halfway through. The bacon should be crisp, and the asparagus should be tender. If you prefer your asparagus slightly firm or are using thin spears, remove them a minute or two earlier.
• Whisk the Eggs: While the bacon and asparagus cook, combine the eggs, milk, and a pinch of sea salt in a medium bowl. Beat the mixture well with a fork until fully blended.
• Cook the Scrambled Eggs:

  Melt the butter in a large nonstick skillet over medium-low heat. Once it starts to foam, pour in the egg mixture.

  Let the eggs sit undisturbed for about 30 seconds until the edges begin to set.

  Use a silicone spatula to gently scrape the bottom of the skillet, moving the cooked eggs toward the center. Continue folding the eggs gently as they cook.

  Stop cooking when the eggs are creamy and soft but not dry. Remove from heat and season with black pepper to taste.
• Plate and Serve: Divide the roasted asparagus evenly among four plates. Spoon the scrambled eggs on top, then sprinkle the crispy bacon over the eggs. Serve immediately for a warm, satisfying meal.

Pro Tips & Tricks

• Use regular-cut bacon for the correct crispness and cooking time.
• For perfect scrambled eggs:

  Beat the eggs thoroughly.

  Cook on medium-low heat.

  Gently stir in circular motions to keep the eggs fluffy.

  Avoid overcooking.
• For asparagus al dente, reduce oven time slightly if using thinner spears.