- 1 LB Asparagus (fresh)
- 2 Eggs
- .5 C Milk (whole or 2% – use high quality milk as it is a key ingredient)
- 2 TB Lucini Organic Stravvechio Parmigiano Reggiano
- 2 TB Lucini Extra Virgin Olive Oil (plus enough to oil your small pan)
- Salt (to taste)
- Nutmeg (just a pinch)
- Breadcrumbs to line the pan
Wash the asparagus spears and trim away the fibrous white section at the bottom with a peeler, then boil in lightly salted water for about 10 minutes, or until they soften but retain some crispness. Remove them to a plate, and, as soon as they’re cool enough to handle cut them into inch-long lengths, setting the tips aside.
Preheat your oven to 375. Liberally oil a small pan and then coat the insides with the breadcrumbs.
Beat the milk, eggs, nutmeg, oil and grated cheese in a bowl. Pour the mixture into the pan and add the asparagus stalks (they’ll float). Bake the mixture for about 10 minutes, then add the tips, sprinkling them over the top, and bake for another 20 minutes, or until it has firmed up throughout. Cool in the pan and then serve warm.