ASPARAGUS-PARMESAN BAKE

Steps:

• Preheat oven to 350 degrees F Lightly coat an ovenproof dish or baking pan with olive oil Wash and snap the woody ends off the asparagus Line the pan with the dried-off spears Layer chopped parsley to taste on top of spears Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; don’t swamp them Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired Bake until egg is almost firm Finish briefly under the broiler till golden To serve, cut between the spears, not across; I like a side of roast potatoes with mine