Instructions

• Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).
• Bring a large pot of salted water to a rolling boil. While waiting for the water to boil, properly rinse 1 bunch of asparagus. Snap off the tough ends and cut the spears into 1-inch pieces.
• When the water is boiling, blanch the asparagus for 1½ minutes or until tender-crisp. Remove with a slotted spoon and set aside.
• Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
  2 tablespoons olive oil
• Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.
  1 french shallot shallot
• Add the blanched chopped asparagus; cook for 3-5 minutes until tender, stirring occasionally. Season, taste, and adjust accordingly.
• Meanwhile, in a bowl, beat together the eggs, 3 tablespoons of grated Parmesan cheese, parsley, basil, salt, and pepper with a fork. Do not overbeat.
  6 eggs, 2 tablespoons parsley, 1 tablespoon basil, ¼ teaspoon salt, ¼ teaspoon pepper, 5 tablespoons Parmesan cheese
• When the vegetables are tender, pour this egg mixture over them in the pan and stir gently to combine.
  6 eggs
• As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge and allow the uncooked egg mixture to run underneath. Continue until the top is almost set and begins to pull away from the sides.
• Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top. Place the pan in the preheated oven.
  5 tablespoons Parmesan cheese
• Bake for about 2-4 minutes until the center is set, dry to the touch, and lightly browned. Let stand a few minutes, then run a spatula around the edge and slide gently to a serving plate. Slice into wedges and serve hot, at room temperature, or cold.