Makes 3-4 servings

• 1 tablespoon butter
• 1/2 bunch of asparagus (about 1/2 pound), fibrous ends snapped off, sliced into 1/2" diagonals
• 1/2 bunch scallions, cleaned well and sliced, including the greens
• 1/4 teaspoon salt
• squeeze of lemon juice
• 2 eggs
• 1 cup half and half (or 1/2 cup each heavy cream and whole milk)
• zest of one lemon
• 1/4 teaspoon salt
• 1 ounce freshly grated parmesean (about 1/3 cup), plus extra for grating on top
• 2 ounces fresh goat cheese

Position a rack in the center of the oven and preheat to 375º.

Melt the butter in a 6" oven-proof skillet (preferably cast iron). Add the sliced asparagus and scallions, and saute until bright green and tender, about 8 minutes. Stir in 1/4 teaspoon salt and a squeeze of lemon juice and remove from the heat.

While the veggies are cooking, whisk the eggs in a 2-cup measure to break up the yolks. Whisk in the half and half, 1/4 teaspoon salt, the parmesan and the lemon zest to combine.

Crumble the chevre over the vegetables in the skillet, then pour over the custard. Top with a grating of parmesan.

Put in the oven and bake about 20 minutes, until puffed and golden. Let cool a few minutes out of the oven before serving up.

Recipe from The Bojon Gourmet