Baked Eggs and Asparagus with Parmesan

Ingredients

asparagus spearscut on the diagonal into bite-sized pieces

48 spears

eggsroom temperature

Egg-freeextra-firm tofu pressed and crumbledpress first, sauté until golden before baking

24 eggs84 oz

olive oil

12 tsp

salt

to taste

black pepperfresh-ground

to taste

Parmesan cheesecoarsely grated

Pescatariannutritional yeastadd a squeeze of lemon juice for depth

12 tbsp12 tbsp

Method

1. 01Preheat oven to 400°F. Spray two gratin dishes with non-stick spray or olive oil.
2. 02Break eggs into a small bowl and let come to room temperature.
3. 03Trim woody bottom from asparagus and cut on the diagonal into pieces slightly less than 2 inches long.
4. 04Divide asparagus between gratin dishes. Drizzle with olive oil, season with salt and pepper. Roast 10 minutes.10 min
5. 05Remove dishes one at a time and carefully slide 2 eggs into each over the asparagus. Return to oven, bake 5 minutes.5 min
6. 06Remove dishes and sprinkle each with 1 tablespoon Parmesan. Return to oven, bake 3 minutes until whites are set and yolks still soft.3 min
7. 07Serve hot.

Fits

• Gluten-free
• Vegetarian