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Total Time: 40 minutes Makes: 12 cooking spray 1/2 lb. asparagus, ends trimmed 2 tsp. Henry's Canola Oil 1/2 c. diced onion 2 cloves garlic, minced 1 tsp. dried thyme salt and black pepper to taste 5 Henry's Large Egg Whites 3 Henry's Large Eggs 1/3 c. Henry's Milk 1 tsp. baking powder 3/4 c. shredded aged Gouda paprika Preheat oven to 375°F. Spray regular muffin pan with cooking spray. Slice asparagus in half lengthwise and chop into 1/2-inch pieces. Fill a sauté pan with 2-inches of water. Bring to a boil. Add asparagus and cook 3 minutes, until bright green and tender. Drain and place in a bowl of ice water. Heat oil in sauté pan. Add onions and garlic. Cook 3 minutes, until soft. Stir in asparagus, thyme and salt and pepper. In a separate bowl, whisk eggs with milk and baking powder. Stir in vegetables and cheese. Divide egg mixture evenly between muffin cups. Sprinkle with paprika. Bake 20 to 25 minutes, until golden brown and firm to the touch. |
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