Ingredients
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16 asparagus spears, tough ends cut off and peeled
4 ounces bacon, coarsley chopped (or crabmeat)
8 eggs
2 cups 2% low-fat milk
1 cup heavy cream
8 sprigs chervil, minced (or parsley or chives)
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
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Preheat oven to 350\u00b0F Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 2 or 3 pieces and set aside.
Saute the bacon in a nonstick frying pan till crisp. Drain on paper towel and set aside.
Mix remaining ingredients in a large bowl (reserving some chervil for garnish). Pour the egg mixture into a 9\" pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15-20 minutes till the custard is set but not dried out.
Serve immediately, topping with some reserved chervil if desired.
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