Egg casserole with cherry tomatoes, asparagus and mozzrella cheese
For 2 persons
Salt with Garlic and Parsley Fumage.
4 fresh eggs.
6 fresh asparagus.
6 cherry tomatoes.
4-6 slices of mozzarella cheese.
Black Pepper Fumage.
Preheat the oven to 200ºC. Place 2 iron pans in the oven.
Wash the cherry tomatoes and cut in half, reserve.
Wash the asparagus and cut 3 fingers from the base. If they are too long for the size of the casserole they can be cut in two.
Steam the asparagus for about 1 minute.
Beat the eggs well in two bowls, one for every 2 eggs. Reserve.
Heat a small skillet and add 1 tablespoon of butter. Sauté the asparagus over high heat for approx. 2 min. so that they brown a little, grind a little of Sal Fumage with Garlic and Parsley on the asparagus while they sauté.
Do the same with the cherry tomatoes.
Carefully remove the casseroles from the oven. Place 1 tablespoon of butter in each casserole. Arrange 3 asparagus lengthwise in each pot. Place the cherry tomatoes, add the beaten eggs in each casserole. Grind some Fumage Salt with Garlic and Parsley on each casserole and cover with the mozzarella cheese evenly.
Bake until they start to grow, about 5-7 minutes. Turn off the oven and turn on the grill. Brown and remove from the oven.
They can be served directly in pans, on wooden boards, or unmold on plates.