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.