Writer Barbara Kingsolver loves asparagus. She’s planted it in rental homes, waited for it all year and describes it as what makes a place feel like home. It’s the first crop of the season. Fresh asparagus tastes like spring. “In the Netherlands, the first asparagus harvesting coincides with Father’s Day, when some restaurants offer all-asparagus menus and hand out asparagus-themed neckties,” writes Kingsolver in Animal, Vegetable, Miracle. “It tastes best the day it’s cut.”
In honor of this miraculous spring veggie, this week’s recipe comes courtesy of the Michigan Asparagus Advisory Board (apparently, Oceana County Michigan is the Asparagus Capital of the World).
This omelet that cooks in the oven makes a tasty supper or brunch.
2 tablespoons Italian dressing
2/3 cup sliced fresh mushrooms
1/3 cup chopped red pepper
1 (14.5-ounce) can Michigan asparagus cuts and tips, drained (or use fresh asparagus and saute it)
1⁄4 cup milk
3⁄4 cup shredded provolone cheese, divided
1⁄4 cup freshly grated Parmesan cheese
Heat dressing in a large ovenproof skillet over medium heat. Add mushrooms and red pepper. Cook and stir 5 minutes. Add
well-drained asparagus. Beat eggs, milk and 1/2 cup provolone cheese in a medium bowl. Pour over vegetable mixture in skillet. If handle of skillet is not ovenproof, wrap it in foil.
Bake in a preheated 350-degree oven 20 minutes or until eggs are almost set. Remove from oven and sprinkle with remaining 1/2 cup provolone cheese and Parmesan cheese. Bake 5 minutes or until cheese is melted on top. Cut into wedges to serve. Makes 4 servings.