By Luke Chavez
The Times 

Spring Green Egg Casserole


Luke Chavez

Spring Green Egg Casserole

This time of year, as our home garden is still just getting started, I am always thankful for the fresh asparagus and spring onions abundantly available at local grocers. Each spring, I love searching for new recipes to highlight these beloved seasonal flavors. Here, green onions, fresh spinach and crisp asparagus are set in a creamy egg custard for a delightful dish perfect for brunch or dinner. With a blend of cheeses and cubes of crusty bread mixed in, this casserole is satisfying without being heavy.


3 tablespoons butter

1 ½ cups chopped scallions

4 cloves garlic, mince...

For access to this article please sign in or subscribe.


Reader Comments(0)


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2024