One of my dearest friends cooks, bakes, and grills like a professional chef. She loves to chop vegetables, says things like “ramekins” and has her own tablecloth named after her—The Christine—for purchase at The Palate in Stockholm, WI: http://www.thepalate.net/. Preparing food has been her passion since before my husband and I met Christine and her husband, Mark, close to 20 years ago. It has been our good fortune to be the lucky recipients of many delicious meals and absolutely wonderful times in their home. Since I am all about following our passion, this is my way of letting her have an outlet for hers. Enjoy!
Asparagus and spring onions are in season now and can easily be found in any grocery stores. When buying asparagus, look for larger stalks as they are far more flavorful. Fresh spring onions should be easy to find but you can substitute leeks, sweet onions or scallions. Chives are abundant this time of year too. If you don’t have any ask a friend or neighbor, they will most likely be happy to share from their gardens.
This dish can be served as a meal with a salad or as a side dish.
4 large eggs
1 cup half and half or whole milk
2 small fresh spring onions (one leek, ½ sweet onion can be substituted)
1 tbsp olive oil
1 cup asparagus (cut into 2 inch pieces)
2 tbsp fresh chives chopped
1 cup Gruyere cheese, shredded
½ cup chopped ham
Salt and pepper
When prepping the asparagus, it is best to break off the woody ends. Take one piece of asparagus and snap it towards the bottom of the stalk. This is a natural break point and will leave you with the tender part of the asparagus stalk. Then take the remaining stalks of asparagus and cut them with a knife at this same point. I sometimes peel the bottom outer skin of the asparagus; it helps it to cook more evenly.
Added benefits of eating asparagus: ”
“Green onions, also known as scallions or spring onions, contain a wide variety of health-enhancing compounds like vitamins, minerals and phytochemicals. They contain vitamins K and C for bone health and vitamin A for eye health. Vitamins A and C also have strong antioxidant properties linking foods containing these vitamins to a decreased risk of heart disease. Vitamin C may also help prevent high blood pressure which can lower your risk of heart disease. And the phytochemicals in green onions—like quercetin and anthocyanins—may support immune system function.” ~ Michelle Kerns (Full article at link.)