I AM ON THE ASPARAGUS DIET, as a result of that’s what the backyard has to supply for the time being: lovely spears of tender asparagus. I like them tossed in olive oil and sea salt and roasted until practically crispy, however typically I would like not a facet, however a meal, and right here’s my favourite one: Simple Asparagus-Parmesan Bake, a quick concoction that’s not fairly a quiche nor a frittata, however does contain a pleasant contemporary egg or two.
substances
- Asparagus, sufficient spears to line an oven-proof baking dish thickly, stem ends snapped off
- Olive oil to coat pan, plus a drizzle for the highest
- Chopped parsley
- About 2 eggs, overwhelmed as if to scramble (extra will likely be wanted in a bigger pan, fewer if a single-serving portion)
- Grated Parmesan cheese
the steps
- Preheat oven to 350 levels F
- Frivolously coat an ovenproof dish or baking pan with olive oil
- Wash and snap the woody ends off the asparagus
- Line the pan with the dried-off spears
- Layer chopped parsley to style on prime of spears
- Pour completely overwhelmed eggs over the spears, simply sufficient to cowl about two-thirds of their depth; don’t swamp them
- High with grated Parmesan to style; drizzle with olive oil and add pepper if desired
- Bake till egg is sort of agency
- End briefly below the broiler until golden
- To serve, lower between the spears, not throughout; I like a facet of roast potatoes with mine
