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This post was originally published on April 16, 2014.
1 can asparagus tips, drained – reserve the liquid
1 small onion or 4 spring onions finely chopped
3 large eggs
125 ml cream
125 ml reserved liquid from asparagus
½ t salt
½ t black pepper
2 ml mustard powder
250 ml grated cheese
Preheat the oven to 180 degrees Celsius.
In a bowl, add the parsley, Dijon mustard, eggs, heavy cream , reserved liquid, a large pinch salt and a large pinch black pepper. Whisk together until well combined.
Put the asparagus into the pie dish, top with the Cheddar cheese and the spring onions. Pour the egg mixture over the asparagus mixture.
Bake until the eggs are set, about 35 minutes. Remove from the oven, cut into slices.