Italians Cook It Better 
Finger Food & Bitesize 
Gluten Free 
Italian Classics 
Kid's Favourites 
- Preparation time
- 15
- Cooking time
- 20
- Serves
- 6
Ingredients
- 10 oz 300 gr fresh (preferably from Santena) Green Asparagus
- 6 6 medium Eggs
- 3 tablespoons 3 tablespoons freshly grated Parmesan Cheese
- 1 tablespoon 1 tablespoon finely chopped Parsley
- Butter
- 1 teaspoon 1 teaspoon fresh or dry Thyme
- Salt and Pepper to taste
Preparation
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.
Notes
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.
my husband couldn’t get enough of this dish.. so good and so easy to make.
Great result from this recipe. Mouthwatering straight from the oven. Prepared with a minimum of fuss. Nothing let after the family finished.
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This was apretty good basic recipe. Somewhat bland, but I spiced it up a bit with garlic salt, oregeno, and chilly flakes.
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