Ingredients
8 large eggs
1/4 cup grated Parmigiano Reggiano (about 1/2 oz.)
3 Tbs. chopped fresh flat- leaf parsley
Kosher salt and freshly ground black pepper
1/8 tsp. cayenne
2 to 3 Tbs. extra-virgin olive oil
1 medium Yukon Gold potato (about 1/2 lb.) scrubbed and cut into 1/2-inch dice (about 1-1/2 cups)
1 medium yellow onion, thinly sliced
1/2 lb. medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 cloves garlic, minced
6 oz. shredded sharp Cheddar (about 1-3/4 lightly packed cups)
Fine Cooking
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1/4 cup grated Parmigiano Reggiano (about 1/2 oz.)
3 Tbs. chopped fresh flat- leaf parsley
Kosher salt and freshly ground black pepper
1/8 tsp. cayenne
2 to 3 Tbs. extra-virgin olive oil
1 medium Yukon Gold potato (about 1/2 lb.) scrubbed and cut into 1/2-inch dice (about 1-1/2 cups)
1 medium yellow onion, thinly sliced
1/2 lb. medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 cloves garlic, minced
6 oz. shredded sharp Cheddar (about 1-3/4 lightly packed cups)
Description
Fine Cooking
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