- Asparagus, en
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
