In the Garden State, Asparagus has a short season, so I try to have it on the table as often as possible to take the advantage of the freshness and the quality. Therefore, I have been very creative of making different asparagus dishes to please the family and friends. I have known that the freshness of the eggs are the perfect match since they pair very well with the delicate taste of the asparagus.

Preparation time: about 7 minutes
Cooking time: about 8 to 10 minutes
Yield: 4 servings

INGREDIENTS:

4 Eggs

½ pound asparagus peeled and spears trimmed

2-tablespoon olive oil

1 tablespoon unsalted butter

½ cup of Parmesan cheese

Salt and freshly ground pepper

STEPS:

Preheat the broiler.

Bring salted water to a boil, and cook the asparagus in it for about 4 to 5 minutes or until tender, drain and plunge them into an ice water till thoroughly chilled, then drain again, season with salt and pepper.
Heat oil and butter in cast iron pan over medium heat, when hot add the blanched asparagus and cook for 1 minute.

Place the eggs and the grated cheese in a bowl season with salt and pepper, and mix very well until well combined. Pour the eggs mixture over the asparagus and reduce the heat to medium low and cook until the edges are set for about 2 minutes, then place the pan underneath the broiler for about 1 minute or until the eggs are just set.

Serve hot.