WITH A SPRINKLE OF CRUNCHY BREADCRUMBS!
Love the photos and the recipe sounds amazing. HMMMMMM, guess what I will be making this weekend :)
~ Mdivani
– Preheat the oven. – Bring a small saucepan of water to a gentle boil over medium heat. Season the water with salt, then drop in the asparagus and peas. Blanch until the asparagus and peas are a bright green.
– Whisk melted butter with heavy cream and Greek yogurt. Stir in the grated garlic and season with salt and pepper. – Arrange the asparagus and peas in the cream. Sprinkle with cheese.
– Stir the remaining melted butter into the panko breadcrumbs and sprinkle on top. Season with salt and pepper. – Bake until the egg whites are cooked but the yolks are runny.
– Remove from oven, garnish with chives, and serve immediately with crusty bread. If you wish, serve with a dollop of Greek yogurt seasoned to taste with salt and pepper.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...