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Author Notes: I wanted to come up with a light and quick brunch dish where the veg is the star. In this dish the light and creamy egg is the perfect vehicle for the bright asparagus. I like the simplicity of using just one perfect vegetable as the flavor really permeates the egg batter as is it bakes. Though you could do a mix, maybe leeks and asparagus or morrels. Perfect with a fruit salad and toast for breakfast or a green salad, baguette and a glass of crisp white wine for lunch. - MGrace
Serves 4 for a generous brunch or lunch
- 1 1/2-2 cups asparagus (or other spring veggie)
- 3 eggs
- 1/3 cup flour
- 1/3 cup grated cheese, gruyere, aged cheddar, manchego work best
- 1 teaspoon baking powder
- pinch of cayenne
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup milk
- butter to grease pan
- grated parmesan or pecorino for dusting pan
- Preheat oven to 350. Butter a baking dish that has 2" sides (either a 9"pie dish or 8"x8" or 10"x6" casserole dish) and sprinkle with grated parmesan or pecorino.
- Chop asparagus into 1 1/2" pieces and sprinkle around the bottom of the prepared baking dish, you want a generous amount as it will float and bake into the batter.
- Whisk together eggs and flour until well combined. Add in cheese, baking powder, cayenne, salt and pepper. Slowly whisk in milk until combined. Slowly pour over the asparagus.
- Bake for 40 min. It's ready when it looks puffy and the lightly browned edges are pulling away from the pan. This dish can be served hot or warm. Sprinkle with a tiny amount of fleur de sel if needed.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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