Switch the palette to suit the room. Your choice is saved locally.
In an ovenproof sauté pan, melt the butter and olive oil over medium heat. Add the asparagus pieces and cook for 3 to 4 minutes, stirring, until they begin to soften.
Stir in the minced garlic and cook for about another minute, until fragrant.
Spread the asparagus evenly across the bottom of the pan. Pour the egg mixture over the asparagus, letting it cook without stirring. As the edges begin to set, use a rubber spatula to gently loosen them from the pan so they don't stick or burn.
After 1 to 2 minutes, sprinkle the Asiago cheese evenly over the eggs.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
