Baked Asparagus and Eggs

INGREDIENTS

• 3 tablespoons olive oil, more for drizzling
• 200 g asparagus, trimmed and cut into small pieces
• 2 spring onions, white and light green parts, thinly sliced
• 5 large eggs
•  roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
• 1/2 cup heavy cream
• 1 tablespoons grated Parmesan
•  Salt
•  black pepper, to taste
•  Lemon wedges, for serving
•  Flaky sea salt for sprinkling

PREPARATION

1. Heat the oven to 150C.
2. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
3. Whisk together the eggs, most of the herbs, and cream. 
4. Whisk in Parmesan, salt and pepper. 
5. Pour the egg mixture over asparagus and place the skillet in the oven.
6. Bake for about 20 minutes, until set, but still slightly jiggly in the center. 
7. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
8. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.