|Asparagus||225 Gram, cut into 2.5 centimeter pieces|
|Shallot||1 , finely diced|
|Unsalted butter||10 Gram|
|Spinach||2 Cup (32 tbs), thick stems removed (2 Handfuls)|
|Thyme leaves||1 Teaspoon (Soft)|
|Eggs||5 Large, beaten|
|Skimmed milk||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Preheat the oven to 200°C/400°F/gas mark 6.
Blanch the asparagus in boiling water for 3 minutes, then refresh in cold water to arrest the cooking.
Pan-fry the shallot in the butter until softened but not coloured, then add the spinach and thyme leaves and cook until the leaves have wilted.
Squeeze the liquid from the spinach and transfer the drained mix to a lightly buttered shallow baking dish.
Place the asparagus over the spinach.
Beat the eggs, then combine with the milk and Parmesan.
Season with black pepper and pour over the vegetables.
Lift the vegetables slightly to allow the egg to cover the bottom of the dish.
Place in the oven and cook for about 15 minutes or until the eggs are set.
This dish can be eaten hot or at room temperature.