Skillet-Baked Eggs with Asparagus and Fresh Herbs

From the kitchen of One Perfect Bite...This simple entrée was the surprise hit of our weekend. It is absolutely delicious and almost effortless to make. I served this for a late supper on Sunday night along with small salads and crusty French bread. The meal was really well-received. I personally never could have conjured this combination, but asparagus and eggs were made for each other and, if you have any doubts, one bite of this just set frittata-like creation will change your mind. The lemon and olive oil that are drizzled over the finished eggs are grace note that help set this light entrée apart from any other baked-egg dish I have tried. The recipe did not specify a pan size, so I used a 12-inch oven proof-skillet. I'm going to downsize and use a 10-inch skillet the next time I make this because there will be less chance of overcooking the eggs. I like mine set but still jiggly and that didn't happen in the 12-inch pan. I really hope you will try this recipe. It is really special and will have your socks going up and down. It is hard to beat fast, easy and delicious. Here's how the eggs are made.

Skillet-Baked Eggs and Asparagus with Fresh Herbs...from the kitchen of One Perfect Bite courtesy of the Good Appetite column in The New York Times

Ingredients:ay
3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley (use at least 2)
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt and black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

Directions:
1) Heat the oven to 300 degrees. In a large skillet over medium heat, warm olive oil until shimmering. Add asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2) Whisk together eggs, 4 tablespoons of herbs, and cream. Whisk in Parmesan, salt and pepper. Pour egg mixture over asparagus and place skillet in oven.
3) Bake for about 20 minutes, until set, but still slightly jiggly in center. Cool in pan for about 10 minutes before serving. It is best warm, not hot.
4) Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges. Yield: 4 servings.








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