Ingredients

• 6 asparagus spears (green or/and white)
• 4 eggs
• 2 tablespoons heavy cream 30% or 18%
• 1 tablespoon grated cheese (e.g. parmesan, cheddar)
• 1 tablespoon chopped herbs (e.g. basil, thyme)
• salt and pepper
• butter

Preparation

1. Rinse the asparagus under running water, snap off and discard the woody hard ends. Peel white asparagus at the thickest part, roughly to halfway down the stalk. Cut into approximately 3-4 cm pieces. Blanch - submerge for a minute in boiling water (e.g. in a strainer suspended over a pot) and rinse under cold water.
2. Preheat oven to 170 degrees C. Coat a baking dish with butter. On the bottom of the dish arrange the blanched asparagus and ham pieces if you are using them.
3. Crack eggs into a bowl, beat with a whisk or fork. Add cream, cheese, herbs, season with salt and pepper and mix until the ingredients combine.
4. Pour the mixture over the asparagus, place butter shards on top (approximately 1 tablespoon total). Place in the oven and bake for approximately 15-17 minutes or until the mass sets.