Ingredients
8 total- 125 g of asparagus, stems peeled
- 40 g of parmigiano reggiano
- 2 tbsp of extra virgin olive oil
- 12 large eggs, beaten
- 150 g of stilton, crumbled
- 1 butternut squash, cubed into 1/2 inch cubes
- 1 tbsp of honey
- 2 tbsp of garlic granules
Method
14 stepsStep 1
Preheat the oven to 375°f, gas mark 5, 190°C
Step 2
On a large baking tray, line with parchment paper and place the cubed butternut squash
Step 3
Season with sea salt, cracked black pepper and garlic granules
Step 4
Add the olive oil and then massage everything together
Step 5
Place in the preheated oven, and bake for 30 mins (check every so often that edges are not burning)
Step 6
When cooked remove from the oven drizzle with honey and set aside
Step 7
Using a vegetable peeler peel down the stalk of the asparagus, just one peel and continue around the asparagus
Step 8
Meanwhile, in a large bowl, whisk together the eggs and season well with salt and white pepper
Step 9
In a 23cm/9” stainless steel ovenproof frying pan, place a circular piece of greaseproof paper on the base of the pan
Step 10
Lay out the asparagus on the base, season with a little black pepper
Step 11
Scatter over the crumbled stilton and then add the roasted butternut squash
Step 12
Pour over the egg mixture, then bake for 20 minutes, then top with the parmigiano and bake for a further 20 minutes
Step 13
Serve directly from the pan or loosen edges and flip onto a large serving platter, for presentation flip over again, so that the top side is facing
Step 14
Leave to cool for 10 minutes before serving and then cut into wedges and serve with a leafy salad