Asparagus – the first of the Spring crops that start blessing our table around here – and I love it. How about a great breakfast with those tasty little stalks?
What you need:
- 1 package crescent rolls
- 6 eggs
- ¼ cup heavy cream
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- 1 teaspoon lemon pepper
- ½ pound asparagus tips
- 3 oz. shredded Gouda (about ¾ cup)
- Sour cream
How to Do it:
Clean the asparagus and cut off the lower 2/3 of the stems (but don’t throw those out – you can make soup with them!)
Form the crescent rolls into a crust on a 10-inch pie plate.
Arrange half of the asparagus on the bottom of the pan.
Beat all the remaining ingredients (except the remaining stalks) together in a bowl and gently pour into the pie plate.
Arrange the remaining stalks over the top
and bake in a preheated, 325 degree oven for about 40 minutes, or until a knife inserted in the center comes out clean.
Garnish with sour cream and serve hot.
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