Looking for a good Brunch recipe or easy light supper? This asparagus and green onion skillet souffle is healthy and easy to make.

Choose fresh asparagus spears and snap the cut ends off before slicing. This will remove the more fibrous parts of the stalk. I like to slice mine on the angle and about 1/4 inch in width.

Here’s an interesting side note: Asparagus should always be stored standing upright in a little water, with the buds up, like flowers are arranged in a vase. This will keep them fresh in your refrigerator as well. That’s because asparagus stalks grow straight up out of the ground.
If they have been stored or shipped horizontal (flat) the buds may turn up, looking for the light, much like sunflowers. Funny. See these — they must have been stored incorrectly:

Asparagus Skillet Souffle

3 eggs
1 cup milk
¾ cup flour
½ tsp salt
½ tsp baking powder
½ tsp chili powder
15 asparagus spears
4 oz sharp cheddar cheese, ½ shredded. ½ cut into ½ ” squares
5 green onions
1 T butter

Directions:
1.  Preheat the oven to 475℉ .
2.  Place 10 in cast iron skillet in oven. I used my Le Creuset Dutch Oven Pan which I have had for 30 years. I have also used an enamel oval dish. (Don’t use the lid.)
3.  Whisk eggs, add milk and seasonings, whisk until no lumps. Season with black pepper.
4.  Slice  asparagus and green onions in 1/4 inch slices, crosswise.
5. Add to egg mixture.
6. Remove pan from oven, put it on the stove, on high, spray with Pam, add 1 T of butter, melt, then pour in egg mixture.
7. Drop in cheese chunks, and add shredded cheese on top.  Remove from stove.
8. Put it back in the oven and bake 18-20 mins. It will puff up, and then fall after it comes out.

8. Serve immediately.

 

Add some sliced, sauteed chicken/apple sausage for the side.