- Preparation time
- Cooking time
Preheat the oven at 180°C.
Wash the asparagus, and cut away the woody ends, than peel the remaining end of each one, using a vegetable swivel peeler, or any potato peeler.
Boil the asparagus in salty water upright with the tender Gps out of water for 5-6 minutes or until done. Drain and let them cool off, then cut them into small pieces.
Beat the eggs, add parmesan cheese, salt, thyme, parsley and the asparagus pieces. Check salt and pepper, adding to taste.
Grease six small oven proof tins with butter and divide the egg mixture into the tins.
Bake for 17 minutes or until golden and completely firm at the center. Baking time shall dipend on tin size and vary a little bit.
This recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.