For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this quick supper dish. Fresh out of asparagus? Substitute broccoli florets—they’re also rich in folic acid.
YIELD: SERVES 4
1 lb. asparagus, trimmed and cut into 1-inch lengths, tips reserved for garnish, optional
1 tsp. olive oil
2 large shallots
2 cloves garlic, peeled
5 oz. fresh goat cheese
2 large eggs
5 large egg whites
- Coat 4 ramekins or a 9-inch-square baking pan with cooking spray. Toss asparagus in oil in bowl, and season with salt and pepper, if desired. Place ramekins in oven, and preheat oven to 425°F.
- Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.
- Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables. Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips, if using.
NUTRITION INFORMATION
Calories: 186
Protein: 16 g
Total Fat: 11 g
Saturated Fat: 6 g
Carbohydrates: 6 g
Cholesterol: 122 mg
Sodium: 244 mg
Fiber: 1 g
Sugar: 2 g
