Recipe adapted from Mark Bittman, for the New York Times
8 - 12 spears of asparagus, trimmed
salt and black pepper
1/2 cup chopped baby greens
1/2 cup finely grated parmesan
2 small potatoes (or one large) cut into 1/8 inch rounds
2 spring onions, chopped finely
Heat your oven to 450º. Spread asparagus on a baking sheet and toss with the olive oil, salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, 12 minutes or less if the asparagus is thin. Beat the eggs with some salt, pepper, half of the baby greens, half the cheese, and the onions. Cut the asparagus into 2 inch lengths and arrange in a single layer in a well oiled 10 inch cast iron skillet. Arrange the potato rounds on top of the asparagus. Drizzle with more olive oil and set over medium heat. Pour the egg mixture over the asparagus. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid flow underneath (about 4 minutes). Pop it into the oven for a few more minutes until set completely. Sprinkle with the remaining cheese and arugula. Serve hot, warm, or at room temperature!