*This recipe is gluten-free according to industry standards
Ingredients
- butter
- asparagus 10 spears, trimmed
- spring onions 6, chopped
- eggs 4, beaten
- ricotta 125g
- parmesan 50g, grated
Method
-
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.
Nutritional Information
- Kcals 363
- Fat 24.2g
- Saturates 11.8g
- Carbs 3.6g
- Sugars 3.5g
- Fibre 2.5g
- Protein 31.3g
- Salt 0.96g