This is from Patricia Wells The Provence Cookbook – it’s perfect for lunch or a light dinner.
- 1 lb asparagus, cut into 1/2 inch pieces, lightly steamed
- 4 oz Pancetta, cooked crispy and drained
- 4 eggs
- 1 c whole milk
- Salt and pepper
Preheat oven to 425.
Butter the inside of a 10 inch round dish.
Whisk eggs and milk, season with salt and pepper, add asparagus and pour 1/2 in the round dish. Sprinkle Pancetta over eggs, pour remaining egg mixture.
Bake for 40 – 50 minutes until set and golden on top.
Cut into wedges and serve.
Serves 6.
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