Ingredients
- 1 bundle asparagus, chopped into 1” pieces
- 1 small onion, finely diced
- 1 garlic clove, minced or grated
- 4 oz. Asiago cheese, shredded
- 10 large eggs
- 1/2 cup milk
- 2 T. fresh parsley, chopped
- 24 slices prosciutto
- Salt & pepper
Cooking Instructions
- Preheat oven to 375 degrees.
- In a large skillet, heat a tablespoon of olive oil or coat with cooking spray. Saute the onion until translucent.
- Add the garlic and asparagus, season with S&P, and saute another few minutes, until asparagus is al dente. Set aside.
- Meanwhile, beat the eggs, add milk, parsley and cheese. Combine the egg mixture with the asparagus mixture and blend well.
- In two 12-hole muffin pans, line each hole with a slice of the prosciutto. Pour the egg mixture into each hole, not going over the prosciutto “cup”.
- Bake for 18-20 minutes or until set.
- Allow to cool, then remove from the muffin pans. Can be served warm, room temp or cold at a picnic. Serve with a green salad or fruit, and a glass of Bogle Sauvignon Blanc.
