asparagus-parmesan bake from margaret roach

  • Asparagus, enasparagus-bake-ough spears to line an oven-proof baking dish thickly, stem ends snapped off
  • Olive oil to coat pan, plus a drizzle for the top
  • Chopped parsley (optional)
  • 2 -3 eggs, beaten as if to scramble (more will be needed in a larger pan, fewer if a single-serving portion)
  • Grated Parmesan cheese
  • Preheat oven to 350 degrees F
  • Lightly 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 taste on top of spears-I did not use and do not think its needed
  • Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; don’t swamp them
  • Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired
  • Bake until egg is almost firm
  • Finish briefly under the broiler till golden
  • To serve, cut between the spears, not across; I like a side of roast potatoes with mine
  • note: added sliced roasted fingerling potatoes on top of potatoes, very good
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