March is coming and that means spring Asparagus! I love Asparagus and this is a wonderful brunch recipe to celebrate spring!
Low Carb Oooey Gooey Asparagus Pie
Ingredients
2 tablespoons unsalted butter
1/2 cup sliced shallots
1/2 teaspoon salt
1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
6 large eggs
3/4 cup ricotta cheese
1 Tbsp minced fresh chives
1/4 teaspoon dried tarragon
1 cup shredded Gruyere or Swiss cheese
Directions
1- Heat butter into a 10-inch oven-proof frying pan over medium heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus and cook for an additional 3 minutes.
2- Beat the eggs and ricotta cheese together, stir in the chives and tarragon. Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, pre-heat oven broiler.
3- Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes. Remove pan from oven with oven mitts and slide pie onto a serving plate. Cut into wedges.
4- Sprinkle chopped chives onto slices and serve.
