ACTIVE 15 MIN.
TOTAL 40 MIN.
PLUS RESTING SERVES 12
1 tsp olive oil1 lb asparagus, trimmed12 large eggs1 cup milk2 tsp Dijon mustard Kosher salt and pepper2 cups baby spinach, sliced2 ½ oz goat cheese, crumbled (1/cup) Mixed green salad, for serving
1. Heat oven to 375°F. Oil rimmed baking sheet with 1 tsp oil.
2. Slice asparagus ends on bias 1/in. thick, leaving top 4 in. of each spear intact, then halve each spear lengthwise (or quarter if thick).
3. In large bowl, whisk eggs, milk, Dijon, 1 tsp salt, and 1/tsp pepper. Stir in spinach and bias-cut asparagus, then pour into prepared baking sheet. Scatter asparagus spears and goat cheese on top. Bake, rotating pan halfway through, until eggs are puffed and middle no longer jiggles, 20…
