Asparagus Alla Fontina

Love asparagus so this dish was a must-try. It's kind of like a quiche without the crust. Also love the prosciutto and Gruyere cheese in this dish.

Ingredients...

• Salt and freshly ground black pepper
• 1 1/2 pounds thin asparagus, trimmed
• 4 tablespoons unsalted butter
• Freshly grated nutmeg
• 1/3 cup grated Gruyere or fontina cheese
• 3/4 cup finely minced or slivered prosciutto (about 4 ounces)
• 2 tablespoons minced flat-leaf parsley
• 3 large eggs, beaten
• 3 to 4 tablespoons freshly grated Parmesan cheese

Directions...

1. Heat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender, 3to 4 minutes. Drain.
2. Cut the asparagus into 1- to 1 1/2-inch lengths. Return the asparagus to the pot, add the butter, and season with salt, pepper, and nutmeg. Set over low heat and stir to melt the butter.
3. Turn the asparagus and butter into a 9- or 10-inch pie plate, and arrange in an even layer. Sprinkle with the Gruyere, prosciutto, and parsley. Pour the beaten eggs on top, gently shaking the pan to  distribute. Top with the Parmesan.
4. Bake until eggs are set into a custard and a golden brown crust forms on top, above 35 minutes. Serve hot or warm.