You can use other herbs such as basil or parsley, but marjoram is always the winner with me.
300g/10? oz slim asparagus, trimmed
20g/? oz butter
8 eggs, beaten
A handful of Parmesan
Toasted sourdough, to serve
Preheat the oven to 180C/350F/Gas 4. Bring a pan of salted water to the boil and blanch the asparagus for 3 minutes until just tender. Drain and leave to steam dry.
Beat half the marjoram leaves into the mascarpone and season well. Melt the butter in a large ovenproof frying pan or oven dish and add the asparagus and remaining marjoram. Continue to saute gently until the asparagus stems are nice and floppy but not coloured.
Season the eggs, then add to the pan, making sure the asparagus is nicely distributed around the pan.
Dollop over the mascarpone, then sprinkle with the Parmesan and bake in the oven for 10-15 minutes until golden on top and just cooked in the middle. Serve with toast and a green salad.
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