Ingredients
1 tablespoon kosher salt
4 cups 1-inch pieces trimmed and peeled asparagus
1 tablespoon unsalted butter
1 medium sweet onion, cut into thin strips
7 large eggs
1 1/4 cups heavy cream
3/4 cup freshly grated Parmesan cheese
1 1/2 tablespoons finely chopped fresh chives
Preparation
Bring 2 quarts water and the salt to a boil in a 7- to 8-quart pot. Throw in the asparagus. Return the water to a boil and cook for 2 minutes. Drain the asparagus in a colander and let sit for 1 hour to remove excess water.
Position a rack in the middle of the oven. Preheat the oven to 450 degrees.
Melt the butter in a small nonstick pan. Add the onion. Cook over medium-low heat until the onion is soft and translucent. Remove from the heat.
In a large bowl, beat the eggs until blended. Beat in the heavy cream, cheese and chives. Mix the asparagus and onion with the heavy cream mixture. Pour into a 10-inch quiche pan. Place the pan on a cookie sheet to catch any spills. Bake for 35 minutes, or until the top is brown and puffed up and the custard has set.
