Preparation
- Preheat oven to 400°.
- Cut the tips off of the asparagus, just below the tip itself. Slice the remainder of the asparagus into 1/4 inch thick rounds. Sauté the asparagus and shallot in the olive oil for 2-3 minutes. Set aside to cool.
- Divide butter among the baking dishes and spread with a paper towel to evenly cover surface. Sprinkle each dish with some of the bread crumbs.
- Whisk together the eggs, milk, salt and pepper.
- Divide the asparagus among the baking dishes. Pour some of the egg mixture into each dish. Top with cheese. Place on baking sheet. Bake 15-23 minutes until puffed and golden.
Notes and Suggestions
You can use various sizes of soufflé or quiche dishes depending on whether you want to serve 2 or 4 people and whether you want to serve a light meal or first course. For a light meal or brunch, I used 2- 8 ounce soufflé dishes. For a first course, I used 4 small ceramic quiche dishes. 4 servings bake 15 minutes; 2 servings bake 23 minutes.
Yield
Makes 2-4 servings
Nutritional Facts
1 of 4 Servings: Calories 146; Fat 9g (56.1% calories from fat); Protein 10g; Carbohydrate 6g; Dietary Fiber trace; Cholesterol 220mg; Sodium 430mg.