Ingredients: |
Ingredients: 1 lb. bunch medium-thickness asparagus, trimmed
5 medium spring onions
2 T. vegetable oil, divided
1 tsp. kosher salt divided
7 oz. Gruyere cheese, shredded divided
8 large eggs
⅓ cup heavy cream
⅓ cups sour cream
3 T. minced fresh flat-leaf parsley
1 T. minced fresh chives
¼ tsp. black pepper
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Directions: |
Directions:Preheat oven to 425F. Cut top 1½" of asparagus, & cut into ¼" pieces. Toss together asparagus tips, onion bulb quarters, 1 T. of oil, & ¼ tsp. salt in a bowl. Spread evenly on baking sheet lined with parchment paper. Roast in oven until onions begin to brown & asparagus is bright green & tender (12-15 minutes), turning once halfway through. Set aside. Reduce oven to 375°.While asparagus mixture roasts, heat remaining 1 T. oil in 10" cast-iron skillet over medium. Add cut asparagus stalks & onion stalk pieces; sprinkle with ¼ tsp. of salt. Cook, stirring occasionally, until onions are soft & asparagus is bright green & tender (4 -5 minutes) Remove from heat. Spread stalk pieces in an even layer. Sprinkle 1⅓ cups of cheese on top. Let it start to melt. Whisk together eggs, cream, sour cream, parsley, chives, pepper, & remaining ½ tsp. salt in small bowl. Pour over mixture in skillet; scatter top with asparagus tips & onion bulbs. Cook over low until eggs start to set on side of skillet (7-8 minutes). Sprinkle with remaining ⅓ cup of cheese. Place skillet in oven. Bake at 375° until eggs are fully set (12-14 minutes). Cool in skillet 5 minutes; slice into wedges & serve. |
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