Ingredients:1/2 pound asparagus spears, trimmed and cut into 2-inch pieces2 to 3 tablespoons butter 1/4 cup diced red pepper2 cloves garlic, minced6 large eggs 1/4 cup heavy cream or milkSalt and pepper2 scallions, chopped2 tablespoons minced chives2 tablespoons Italian parsley2 ounces goat cheeseDirections:Preheat oven to 425 degrees. Bring a medium pot of well-salted water to a boil.. Place asparagus in the water and cook a minute or two or until just tender, . Drain and transfer to ice water bath to cool. Drain. In another bowl, .whisk eggs and cream or milk together. Season with a little salt and pepper. Melt butter in an oven-proof skillet. Add scallions and red pepper. Saute for a minute or two. Add asparagus and garlic and cook another 30 seconds.. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top. Bake until eggs are completely set, 8 to 10 minutes. Sprinkle chives and parsley over the top. Let rest a couple minutes before slicing into wedges and serving.
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