This recent recipe from The New York Times couldn’t be simpler, yet is sure to impress any brunch guest.
3 tablespoons olive oil, plus more for drizzling
1 pound asparagus, trimmed and cut into ½-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like oregano, mint, chives or parsley
⅓ cup heavy cream
2 tablespoons grated Parmesan cheese
Lemon wedges, for serving
Sea salt and fresh ground pepper
1. Heat the oven to 300°. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2. Whisk together the eggs, 4 tablespoons of the herbs, and the cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over the asparagus and place the skillet in the oven.
3. Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving.
4. Squeeze one or two lemon wedges over the dish, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges to serve.
Variation: For a tangy bite, feel free to substitute this week’s feta cheese for the Parmesan.