A tasty supper dish for the brief British asparagus season in late Spring.
Serves 2.
1 tablespoon oil
250g asparagus
1 large onion, finely sliced
2 rashers organic bacon, chopped
4 organic eggs
1 cup of grated cheese
Heat the oil in a heavy-based frying-pan. Trim the woody stems from the asparagus and chop the stalks. Leave the tips around 5cm in length. Saute the asparagus, onion and bacon for five minutes until the bacon is cooked and the onion is golden brown. Place in a well-greased baking dish, 25cm diameter. Beat the eggs and pour over. Sprinkle with the cheese. Bake at 200C for 20-25 minutes, until the eggs are cooked. (If your pan allows, you could pop under the grill for the last couple of minutes to toast the cheese.) Serve hot or cold in slices.
