asparagus… eggs… Spring!
This fluffy velvety dish will be a favorite with the cheese lovers in your crowd for Easter brunch, or anytime… even for a light supper on the porch.
Other vegetables can be easily substituted.
We’re particularly fond of ooey gooey Velveeta for this, but feel free to use other melty cheeses you love.
oil to lightly coat skillet
8 ounces Rays Country Ham, cut into bite size pieces
1 pound asparagus
6 eggs, beaten
3 tablespoons mayonnaise (Duke’s preferred)
1 12-ounce can evaporated milk
1 bunch scallions, sliced (about ¾ cup)
1/2 teaspoon salt
several turns freshly cracked black pepper
half of 8 ounce box of Velveeta, cut in small pieces
Preheat oven to 350F. Lightly grease a 1 1/2-quart shallow baking dish.
Heat oil in skillet over medium heat. Sauté ham 2-3 minutes. Set aside.
Trim ends of asparagus. Put several stalks aside for garnishing and cut remaining stalks into 1” pieces. Sauté asparagus in ham drippings 3-4 minutes until tender.
In bowl, whisk together eggs, mayonnaise, milk, scallions, salt and pepper.
Scatter half the asparagus, ham and cheese pieces in baking dish. Gently pour egg mixture over the mixture. Scatter remaining asparagus, ham and cheese about the top of the egg mixture. Lay pieces of asparagus on top for garnish.
Bake about 25 minutes until set in center. Let stand about 10 minutes and serve while hot.
Note: This can be mixed a day ahead to bake at serving time.