ADAPTED FROM MELISSA CLARK
by Deb Bernardini, owner of Forno 413
INGREDIENTS
•1 pre-baked all-butter pie crust
•1 bunch asparagus (aka Hadley Grass!) tough ends discarded, then cut into 1" spears
•3 scallions, trimmed, cut into 1/2" spears
•4 Tbsp unsalted butter
•1 Tbsp olive oil
•2 large eggs
•2/3 cup heavy cream
•1 tsp kosher salt
•1/4 tsp freshly ground black pepper
•1/4 tsp nutmeg (freshly grated is best here)
•2 oz. shredded cheddar
INSTRUCTIONS
1. In a skillet, melt the butter and oil. Add the asparagus and scallions and cook stirring occasionally until they begin to soften, 5-10 minutes. Remove from heat.
2. In a large bowl, whisk the eggs, cream, salt, pepper, and nutmeg. Fold in the asparagus-scallion mixture (including any remaining butter-oil), and then fold in 1/2 the grated cheddar.
3. Place your pre-baked pie crust on a baking sheet, and then scrape the egg- asparagus-cheese mixture into the pie crust. Scatter the remaining cheese on top and bake in a 375-degree oven until puffed and lightly browned, about 20 minutes.
4. Let cool slightly. Serve warm or at room temp.
