It’s asparagus season! Gardens and farmer’s markets are being flooded with the beautiful spears as we speak. Now is the time to highlight this amazing vegetable while they are so fresh. I saw a version of this baked asparagus recipe on one of my gardening blogs and decided to try it with a twist of my own. I had some Italian parsley growing in the garden and a sweet Walla Walla onion handy so that is what I decided to add to the asparagus and eggs.
Baking the spears in eggs, sautéed onions, a few herbs and smothering it with a layer of shredded parmesan and it becomes an instant brunch dish. Personally, I think it also makes a wonderful entrée for dinner, served with a nice glass of Rose! We will let you decide – either way it is delicious!