Bitsy's Kitchen
Roasted Asparagus with Eggs and Parmesan Cheese
48 asparagus spears
3 3/4 oz. freshly grated Parmesan cheese
1 tablespoon + 1 teaspoon olive oil
2 eggs
3 egg whites
1/4 cup minced fresh basil
1/4 cup minced fresh chives
1 cup diced plum tomatoes
Pinch salt
Preheat oven to 400° F. Spray 13 x 9" baking pan with nonstick cooking spray. In large pot of boiling water, cook asparagus 2 minutes, until bright green and just tender. Drain, discarding liquid; transfer to prepared baking pan.
Sprinkle asparagus with 3 ounces of the cheese; drizzle evenly with 2 teaspoons of the oil. Bake 8 minutes.
Meanwhile, in small bowl, combine remaining 3/4 ounce cheese, the eggs, egg whites, 2 tablespoons of the basil, 2 tablespoons of the chives and 1 Tbsp. water.
In small cast-iron skillet, heat remaining 2 teaspoons oil; add egg mixture. Cook over medium-high heat 5 minutes, until edges are set. Transfer skillet to oven alongside pan with asparagus; bake 4 minutes, until egg mixture is firm and asparagus is heated through and cheese topping is crusty.
Meanwhile, in small bowl, combine tomatoes, salt, remaining 2 tablespoons basil and remaining 2 tablespoons chives. Cut egg mixture into 4 wedges. Divide asparagus mixture evenly among 4 plates; top each portion with 1 wedge of the egg mixture and one-fourth of the tomato mixture.
Makes 4 servings