Adapted from Solan, M (recipes by M. M. Chappell). “Feel Good Foods”. Vegetarian Times. Issue 382, Vol. 37, No. 2. p. 88.
My Comments: While this can be created with good quality frozen asparagus, I admit I saw some fresh stalks from South America and indulged myself. They looked better than they tasted (oh what were you thinking, Amy?), but because the asparagus is not standing alone, taste wasn’t a huge issue. I didn’t have shallots so I substituted scallions. Also, I cut the recipe so that it served just 2.
1 lb. asparagus, trimmed and cut into 1-inch lengths (reserve tips for a garnish)
1 tsp olive oil
2 large shallots
2 cloves garlic, peeled
5 oz goat cheese
2 large eggs
5 large egg whites
1. Coat 4 ramekins or a 9-inch square baking pan with cooking spray. Toss asparagus in oil in a bowl and season with salt and pepper as desired. Place ramekins in oven and preheat the oven to 425 F.
2. Meanshile place shallots and garlic in bowl of food processor and process until finely minced. Add goat cheese and process until creamy. Then add eggs and egg whites and puree until smooth. Season with salt and pepper as desired.
3. Pour egg mixture over asparagus in remekins once oven is preheated, stirring to evenly distribute vegetables.
4. Bake 15 minutes or until tops are light brown and a tester (toothpick) inserted in center comes out clean. Garnish with asparagus tips.
Makes 4 servings. Weight Watcher Points = 5 points.