Asparagus Oreganata

Answer 1

Ingredients

• 1 c Fresh asparagus cut in 2
• Pieces or 1/2 a 10-oz Package of frozen asparagus 1 c Sliced fresh mushrooms
• 1/4 c Sliced green onion
• 6 Eggs
• 1/2 c Milk
• 1/4 ts Salt
• 1/8 ts Ground nutmeg
• 1 c Shredded Swiss OR
• Gruyere cheese 2 tb Snipped parsley, optional

Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat with fork or rotary beater till blended. Stir in cooked vegetables and Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking dish. Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set. Sprinkle with snipped parsley, if desired. Serves 4. You can mix it up the night before, put in the pan and chill, and just pop it in the oven the next morning.

Answer 2

This recipe can be made with any vegetable and the oreganata topping can be sprinkled on top. The crunch of the asparagus is nice with the warm bread crumb topping but zucchini and broccoli taste great too. The key to oreganta, is to broil the bread crumbs so they become crunchy. Most people mix them with oil and end up with a mushy concoction.

1 bunch of asparagus

3 tablespoons breadcrumbs

2 tablespoons oil

¼ teaspoon garlic powder

Pinch of Salt & Pepper

1. 1. Cut ¼ inch bottom off of asparagus. Wash & Dry.
2. 2. Sprinkle with salt, pepper and garlic powder.
3. 3. Cook in 375 Degree F oven for 20 minutes or until tender
4. 4. During last 2 minutes of cooking, sprinkle breadcrumb & oil mixture over asparagus. Broil until golden brown.