I thought that I had documented almost every way to cook asparagus in my first post ever, but there are always new ideas and recipes from around the world as well as creative innovations. We finished off a great dinner and discovered that we had forgotten to include the asparagus picked earlier. So we found a recipe for an asparagus torta and modified it to suit what we had available and had it for breakfast. It was delightful.
1 T ghee
1/2 Vidalia onion, minced
2 scallions, minced
1 T sage leaves, minced
1 T chives, minced
5 large eggs with 2 of the egg yolks discarded
3/4 cup Parmesan cheese, freshly grated
1 cup fat free ricotta cheese
2 cups asparagus, cut into 2" pieces
Heat oven to 400. In a 9" oven proof skillet, melt ghee and sauté the onion, scallions, sage and chives over medium low heat until the onion is soft, about 5 minutes. In a bowl, combine eggs, Parmesan, and ricotta and beat with a whisk until smooth. Add the asparagus to the skillet, mixing in and spreading out until well distributed. Pour the egg mixture over the top, shaking to make sure it covers the whole pan. Bake until a knife comes out clean, about 30-40 minutes.
For more recipes, check out my main website. Until next time, cheers.