Love the photos and the recipe sounds amazing. HMMMMMM, guess what I will be making this weekend :)
~ Mdivani
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1
– 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.
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2
– 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.
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3
– 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.
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&
– 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.
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About
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...
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