Target Health Blog

Locally Grown Spring Asparagus Lunch, Brunch or Side Dish


With my new lip-smacking recipe, we bring you a delicious Mother's Day brunch. Everyone who has sampled this quick and easy spring asparagus dish, loves it! ©Joyce Hays, Target Health LLC
As you will see, you can cut the asparagus in small pieces or leave the whole stalk, as is, except for breaking off the rough inedible bottoms. My own preference is to cut the asparagus in small pieces, because it's easier to manage. It's easier to eat, as well, but both are delicious. Above is a piece made with small pieces of asparagus. ©Joyce Hays, Target Health LLC
Leaving the asparagus whole has a certain dramatic "look." Either method is delicious. ©Joyce Hays, Target Health LLC


3 Tablespoons extra virgin olive oil

Zest of 1 fresh lemon

3/4 to 1 pound, locally grown asparagus, bottoms (broken off) trimmed and cut into 1/2-inch pieces

3 garlic cloves ground with 3 anchovy fillets - to a paste

2 scallions, white and light green parts, very thinly sliced

8 large eggs

6 Tablespoons chopped herbs. Choose more than one, from the following: basil, cilantro, chives, parsley, dill, thyme

1/3 cup heavy cream or sour cream

2 Tablespoons grated gruyere

2 Tablespoons grated Parmesan

Pinch black pepper, to taste

1 teaspoon turmeric

2 pinches chili flakes

Lemon wedges (without the skin), for serving

1 Tablespoon fresh chives chopped for garnish. Chop until chives look like green dust - very fine

Try to buy your ingredients from stores that use local farmers. Spring and asparagus, are intertwined for me. I always try to create a new recipe, using locally grown new Spring asparagus. Most of the herbs used are also locally grown. ©Joyce Hays, Target Health LLC.
Grind fresh garlic cloves with anchovies to make a paste. No need to use salt, if anchovies are in my recipes. Plus anchovies and garlic lend a certain umami flavor. ©Joyce Hays, Target Health LLC
Chopping green and white parts of scallions. ©Joyce Hays, Target Health LLC


1.              Heat the oven to 300 degrees. In a large, oven-proof skillet over medium heat, warm the olive oil until shimmering. Add the scallions and the garlic/anchovy paste and mix together while cooking until the garlic is soft. Turn heat to low.

Cooking the anchovy/garlic paste first, in extra virgin olive oil. ©Joyce Hays, Target Health LLC
Add the chopped scallions to the skillet. ©Joyce Hays, Target Health LLC
Add either cut up asparagus to the skillet, or add the whole stalks of asparagus and mix all ingredients together. ©Joyce Hays, Target Health LLC

2.              In a large bowl, whisk together the eggs, 4 Tablespoons of the herbs, all the spices and heavy cream or sour cream. Next whisk in the freshly grated cheeses, pepper and lemon zest. Set aside.

Whisk the eggs and all spices together. ©Joyce Hays, Target Health LLC
Adding sour cream (or heavy cream, or cr?me fraiche) to the egg mixture. ©Joyce Hays, Target Health LLC
Adding two cheeses to the egg mixture. ©Joyce Hays, Target Health LLC
Adding all chopped herbs to the egg mixture. ©Joyce Hays, Target Health LLC
Grating lemon zest right into the egg mixture. ©Joyce Hays, Target Health LLC

3.              Turn skillet heat back to medium, add the asparagus and cook for a few minutes, stirring occasionally. Spring asparagus is already tender, so cook just a little.

You can use your oven-proof skillet, or an oiled baking dish. Here, the asparagus cooked with the anchovy/garlic paste has been transferred to an oiled baking dish. ©Joyce Hays, Target Health LLC

4.              Pour the egg mixture over asparagus and place the skillet in the oven. Or add asparagus to oiled baking dish and pour egg mixture over the asparagus.

Pour the egg mixture over the asparagus, whether it's in a baking dish, or kept in the oven-proof skillet. ©Joyce Hays, Target Health LLC

5.              Bake for about 20 minutes (or less), until set around the edges, but still slightly jiggly in the center. Remove from oven BEFORE the center is cooked and firm.

Baking dish (or oven-proof skillet) is going into oven. ©Joyce Hays, Target Health LLC

6.              Cool in the pan for about 10 minutes before serving. Better served warm with lemon wedges. Garnish with the well chopped chives.

Warm and custardy, as it comes out of the oven, this recipe smells delicious. ©Joyce Hays, Target Health LLC

7.              Cut and serve in pie-shape pieces. This delicious recipe can be served as an entr?e along with a salad and perhaps rice, stuffed baked potato, polenta, quinoa, dumplings, etc.

Let the custard set for a few minutes, then serve with a slice of fresh lemon. Get set for a delicious taste treat. ©Joyce Hays, Target Health LLC
Saturday night we had wine, cheese and grapes with excellent company on the other side of Skype. This brought us great cheer and our spirits went way up. © Copyright, Joyce Hays, Target Health LLC.

I was going to post some favorite music for Mother's Day, but the truth is I am feeling down today. I will leave you with a favorite joke instead:

A photon checks into a hotel.

The bell boy asks, “Any luggage?“

The photon replies, “I travel light.“

Bon Appetit!

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