Ingredients

The following ingredients have 4 Servings
  • 1 bunch asparagus
  • 2 tablespoons olive oil
  • 1 french shallot (minced)
  • 6 eggs
  • 2 tablespoons parsley (fresh, chopped)
  • 1 tablespoon basil (fresh, chopped)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 5 tablespoons Parmesan cheese (freshly grated, separated)

Instruction

  • Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).
  • Bring a large pot of salted water to a rolling boil. 
  • While waiting for the water to boil, properly rinse 1 bunch of asparagus.  Snap off the tough ends and cut the spears into 1-inch pieces.
  • When the water is boiling, blanch for 1½ minutes or until tender-crisp. Remove with a slotted spoon and set aside. 
  • Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
  • Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.
  • Add the blanched chopped asparagus; cook for 3-5 minutes until tender, stirring occasionally. The total time depends on the size of the asparagus. Season, taste and adjust accordingly. 
  • Meanwhile, in a bowl, beat together the eggs, 3 tablespoons of grated Parmesan cheese, parsley, basil, salt and pepper with a fork. Do not overbeat. 
  • When the vegetables are tender, pour this egg mixture over them in the pan and stir gently to combine.
  • As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
  • Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides. 
  • Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top. 
  • Place the pan in the preheated oven.
  • Bake for about 2-4 minutes until the center is set, dry to the touch and have just a little jiggle to it. It should be lightly browned.
  • Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
  • Slice into wedges and serve it hot, at room temperature or cold.
  • Optional: Garnish with extra parsley, basil or sliced green onions.