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Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.
1 bunch green onions
Saute green onions and garlic in oil from 1 jar of artichoke hearts. Drain. Cut up hearts. Beat eggs; add rest of ingredients to eggs. Pour into 8-inch or 9-inch square pan. Bake at 325 degrees for 35 to 40 minutes. Cut in small squares and serve warm.