*This recipe is gluten-free according to industry standards


  • butter
  • 10 spears asparagus, trimmed
  • 6 spring onions, chopped
  • 4 eggs, beaten
  • 125g ricotta
  • 50g parmesan, grated


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter 2 small individual baking dishes well.

  • STEP 2

    Boil or steam the asparagus until tender, then drain on kitchen paper. Cook the spring onions in a knob of butter until soft.

  • STEP 3

    Beat the eggs, ricotta and parmesan and season. Stir in the onions and butter and pour into the buttered dishes. Lay the asparagus on top. Bake for 20-25 minutes until puffed and cooked through. Sit for a minute before serving.


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