Spring Break

Blanched asparagus spears are arranged in a square baking dish, sprinkled with pimiento, grated lemon peel, and onion. Eggs are combined with whipping cream and parmesan cheese, and poured over all. The mixture is baked, cut in squares, and topped with crisp-fried ham.

Ingredients:

• 12 ozs of thin asparagus spears
• 2 tablespoons minced pimento
• 1 tablespoon lemon zest
• 2 tablespoons minced red onion
• 8 extra-lg. eggs
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 1/4 cup heavy whipping cream
• 4 tablespoons grated parmesan cheese
• 4 slices serrano ham, fried crisp

Directions:

Blanch asparagus in boiling salted water 3 min., and then chill in ice water. Butter a 9x9-inch baking dish; arrange asparagus in one layer in bottom of dish; sprinkle pimento, lemon zest and onion over asparagus. In a medium bowl whisk together the eggs, salt, pepper and cream; pour over asparagus. Top with grated parmesan; bake in center of 375F oven 15 minutes or until eggs are set. Serve on 4 individual plates, topped with slices of Serrano ham. .

Number of Servings: 4