Ingredients
| 2 tbsp | (30 ml) | butter |
| 1 | onion, chopped | |
| 1 clove | garlic, minced | |
| 1/2 lb | (250 g) | asparagus, cut into 1-inch/2.5 cm pieces |
| 1 cup | (250 ml) | Canadian Cheddar cheese, shredded |
| 5 | (large) | eggs |
| 1/3 cup | (75 ml) | milk |
| 1/4 cup | (60 ml) | half and half (10%) cream |
| 1 tbsp | (15 ml) | fresh chives, chopped |
| 1/4 tsp | (1 ml) | each salt and pepper |
Directions
- Preheat oven to 400°F (200°C).
- In large skillet, melt butter over medium heat; sauté onion and garlic for 5 to 6 minutes or until golden. Add asparagus; sauté for about 3 minutes or just until bright green.
- Divide asparagus mixture and cheese evenly among six 1/2 cup (125 ml) ramekins; place ramekins in roasting pan. Whisk together eggs, milk, cream, chives, salt and pepper; divide evenly among ramekins.
- Pour enough boiling water into roasting pan to come halfway up sides of ramekins. Bake for about 30 minutes or until puffed and golden.