Asparagus Puff

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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