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14-15 medium stalks asparagus, washed
2 Tablespoons olive oil
3 strips bacon (such as Niman Ranch Applewood Smoked Bacon), optional
2 Tablespoons butter
1/4 cup chopped scallions
6 large eggs
1/4 cup milk
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon fine sea salt
Cracked pepper, to taste
1/4 teaspoon freshly grated nutmeg

You will also need:
roasting pan
large spoon or oven-safe spatula
small skillet (for bacon)
oven-safe skillet (I use stainless steel or cast iron.)
mixing bowl

Preheat the oven to 425 degrees F. 

Break the bottoms off the asparagus stalks (they will break at their natural breaking point).  Trim the asparagus into 1″ long pieces.  Coat the asparagus with olive oil and spread the pieces out on the roasting pan.  Roast for 10 minutes.  Stir and continue to roast for another 5-10 minutes until the asparagus is tender, lightly browned and fragrant.  Remove from the oven.

Meanwhile, cook the bacon in a small skillet over medium-low heat until it is crisp.  Remove it from the pan and drain onto paper towels.  When cool, crush the bacon with your hands into small pieces and set aside. 

Heat the butter in the oven-safe skillet and add the scallions.  Cook over medium heat until the scallions are translucent.  Add the bacon bits and the asparagus and stir together. 

Whisk together the eggs, milk, cheese, salt and pepper.  Pour into the skillet with the asparagus.  Stir together and cook for about 4 minutes until the eggs are slightly scrambled and the bottom starts to get a little crusty.  Sprinkle nutmeg over the top.  Remove from the stove and place into the oven.  Cook for about 15 minutes until the eggs are set.  Let cool for at least 5 minutes before serving. 

Serve with a side salad and some crusty bread.

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