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