Ingredients

The following ingredients have 4 Servings
  • 15- ounces ricotta cheese
  • 4 large eggs
  • ¼ cup milk ( + a little more if too thick)
  • 3 tablespoons chives (chopped)
  • ¼ cup Parmesan cheese (freshly grated, + more for topping (optional))
  • ¼ cup gruyere cheese (freshly grated)
  • Kosher salt and freshly cracked black pepper (to taste)
  • 8 ounces asparagus spears ((1/2 bunch))

Instruction

  • Remove the ricotta cheese from the refrigerator an hour in advance or dump the cheese in a bowl and microwave for 30 seconds. Break up with a spoon and then microwave for an additional 30-seconds to help soften it up. This will help it mix into the other ingredients better.
  • Preheat the oven to 350 degrees F.
  • Using a whisk, combine the ricotta cheese, eggs, milk, chives, gruyere and parmesan cheeses, and salt and pepper.
  • Pour the mixture out into a 10-inch nonstick oven-safe skillet. Tap the pan on the counter a couple of times to make the air bubbles rise to the top. 
  • Trim the asparagus as needed, and arrange the spears on top of the ricotta mixture, pressing down lightly. Top with extra parmesan cheese, if desired.
  • Bake in the preheated oven for 35 to 40 minutes.
  • Cool slightly before cutting into wedges and serving. Serve with extra parmesan cheese, if desired.