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egg bake with asparagus, artichokes, spring brunch, Easter, recipe, The Wimpy Vegetarian
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Asparagus Egg Bake

Prep Time25 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 40 mins
Course: Egg Bake (Brunch)
Author: Susan Pridmore



  • 6 cups water
  • 1 lemon
  • 3 cloves of garlic smashed
  • 1/2 cup white wine
  • sprig of thyme
  • 1 tsp kosher salt
  • 3 fresh baby artichokes or in a jar

Egg Bake

  • 1 large spring onion diced,or 4 green onions (scallions), thinly sliced
  • 1 large leek thinly sliced across the ribs, about 2 cups
  • 1 onion finely diced, about 2 cups
  • 1 pound asparagus sliced into 1" pieces
  • 1 russet potato
  • 3 cloves of garlic minced
  • 1 Serrano pepper seeded and minced (optional)
  • 2 Tbsp extra-virgin olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp Herbes de Provence
  • 8 large eggs plus 4 eggs separated
  • 1 cup 1% milk
  • 1 cup grated Parmesan cheese plus 1 tablespoon for dusting after baking
  • 1/2 cup grated fontina cheese


Artichokes (If working with fresh artichokes)

  • Combine the water, juice from the lemon, smashed garlic, wine, and 1 teaspoon kosher salt in a large pot over medium-high heat. Bring to a simmer.
  • Cut the baby artichokes in half, slice off the stem and top one inch of the artichoke. Peel the leaves off and discard until you reach light green leaves. Add the artichokes to the simmering water. Simmer for 20 minutes, or until tender.

Egg Bake

  • Preheat oven to 350˚ F.
  • Combine the spring onion, leek, and onion in a medium bowl. Add the asparagus EXCEPT the spears. These will be placed on top of the egg bake.
  • Grate the potato using a large hole grater.Add to the bowl holding the onions along with the Serrano pepper.
  • Heat up the oil in a large sauté pan over medium high heat, and add the prepped vegetables along with 1 1/2 teaspoons kosher salt, and the Herbes de Provence. Sauté uncovered for five minutes. Reduce the heat and cover, and cook for an additional 10 minutes. Cool slightly.
  • When the artichokes are tender, remove from the water and add the asparagus spears to cook for 5 minutes, or until just tender.
  • Whisk 8 whole eggs plus 4 yolks together in a large bowl. Add the milk and cheeses. Gradually whisk in the vegetable mixture one large spoonful at a time, unless the onion mixture is close to room temperature. If the vegetables are at room temperature, it's fine to whisk in them into the eggs all at once.
  • NOTE: This recipe can be made ahead to this point, with all components wrapped and refrigerated overnight.
  • Whip 4 egg whites to a medium-firm peak, and fold into the egg mixture using a large spatula. It's best to fold the egg white in one-third at a time for best results.
  • Butter or oil a baking dish, and pour the eggs in. Top with the cooked artichokes and asparagus spears.
  • Place the baking dish on a baking sheet and bake on the middle rack for 75 minutes, or until firm in the middle. The eggs will begin to brown after the first half hour, and I recommend covering the dish with foil at this point for the remaining baking time.
  • Allow to sit for 15 minutes before serving.