The Nelly

The Nelly

Ingredients:
6 to 8
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 bunch asparagus, trimmed and chopped
1 medium onion, cut in half and sliced
½ cup grated Parmesan cheese (2 ounces)
8 large eggs
¼ cup whole milk
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 Preheat the oven to 350°F.
2 In a 12-inch ovenproof skillet set over medium-high heat, heat the butter and

Directions:
oil. Add the asparagus and onion and sauté for 12 to 14 minutes, or until the onion
is tender. Remove the pan from the heat, and stir in 2 tablespoons of the cheese.
3 In a medium bowl, whisk together the eggs, milk, salt, and pepper until well
blended. Pour over the vegetable mixture.
4 Bake for 13 to 15 minutes, or until set. Increase the oven temperature to Broil,
and broil for 1 to 2 minutes, or until the edges are lightly browned. Remove the
pan from the oven and sprinkle with the remaining 2 tablespoons of cheese and
the thyme. Serve hot.
BUTTERNUT SQUASH GRATIN
with Asiago Cheese and Toasted Pine Nuts
When Sandy and Crystal really like something they see on a menu, they can’t help but
exclaim, “I want to eat that with my face!” Silly? Yes. But it gets the point across,
don’t you think? The nuttiness of the Asiago cheese and the savory flavor of the sage
balance out the sweetness of the squash—making one harmonious dish! Serve along
with a simple green salad with our Balsamic Vinaigrette and a side of our Braised
Endive Gratin. Delish! Serves 8 to 10