Ingredients:
12 slices of prosciutto
1 tablespoon olive oil
1 onion chopped
12 green asparagus spears(fresh or frozen defrosted)
6 eggs
100 ml milk
85 g freshly grated Parmesan
Method:
Preheat oven to 180c/160 fan/mark 4 gas.
Grease a 12 hole muffin tin,and line each hole with a slice of prosciutto to cover the sides and base.Heat oil in a frying pan,and cook the onion for 5 minutes until soft.Meanwhile, snap the tips off the asparagus and set aside.Finely slice the stalks and add to the onions,when soft,and cook for 3 minutes,then remove from heat and cool.Beat the eggs,milk,and three quarters of the Parmesan together.Add some onion mix to each hole,divide the egg mix into each hole,then top with the asparagus tips,and sprinkle over the remaining cheese.Cook in the oven for 18-20 minutes until set.Allow to cool for a few minutes,remove from tin,and eat warm or cold.