A perfect recipe for Easter Brunch. Shop Geneva Lakes for your produce, Pastured Perfect for Amish Butter and Farmer Nick’s for farm fresh eggs. The Cheese People have your feta and ask your cheesemonger for a tasty alternative. Serve with a fine white wine from Glunz Family Winery.
2 tablespoons unsalted butter
1 small onion, finely chopped
1 bunch thin asparagus
4 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup crumbled feta
Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.
Recipe courtesy of Tricia Yearwood Food Network