Ingredients:
1 pound of trimmed asparagus
1 cup of sour cream
5 eggs
1/4 Parmesan
Salt
Pepper
Lemon zest
Method:
Boil the asparagus and drain them very well. Transfer the asparagus to a food processor and pulse until it becomes like a puree. In the bowl of a mixer, beat the eggs for about 5 minutes. Add the asparagus puree, sour cream, Parmesan, salt and pepper, lemon zest and mix very well. Pour into ramekins already greased and baked at 350 for 40min.
Picture credit: The Bee's Kitchen
thebeeskitchen.com