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TOOLS YOU WILL NEED: Large nonstick oven proof skillet, measuring cup & spoons, whisk, kitchen knife.
INGREDIENTS:
 | 2 Tbsp Italian salad dressing |
| 1 bunch (1 LB) cut asparagus |
| 8 eggs |
| 1/4 cup milk |
| 1/2 cup shredded cheese |
DIRECTIONS: Heat dressing in an oven-proof nonstick skillet; add asparagus & cook over medium high heat 5 minutes stirring occasionally. Beat eggs, milk & half of the cheese in a bowl until well blended. Pour over asparagus & stir gently. Transfer to a preheated 350 F oven & bake 20 minutes. Add the rest of the cheese sprinkling over the top & bake 5 minutes. Cut into wedges & serve.
SERVINGS: 4 TIME: 40 minutes
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