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Asparagus Pea Parmesan Egg Bake
Melissa Hart

Asparagus Pea Parmesan Egg Bake

Asparagus and peas keep this egg bake bright and springlike without requiring a pastry crust. Briefly blanching the asparagus prevents hard stems and stops it from leaking into the custard. Parmesan gives the delicate vegetables a salty, browned surface.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 pound asparagus trimmed and cut into 1-inch pieces
  • 1 cup frozen peas thawed
  • 12 large eggs
  • 1 cup whole milk
  • 1 1/2 cups finely shredded Parmesan cheese
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish.
  2. Blanch the asparagus in boiling water for 2 minutes, drain and rinse under cold water. Dry it thoroughly and spread it with the peas in the dish.
  3. Whisk the eggs, milk, salt, pepper and onion powder. Stir in 1 cup Parmesan and pour over the vegetables.
  4. Sprinkle the remaining Parmesan evenly over the surface.
  5. Bake for 33 to 38 minutes, until the center reaches 160°F. Rest for 10 minutes before slicing.