From the December/January 2020 issue
Prep Time: 25 mins
Cook Time: 26 mins
Servings: 6-8


  • 1 TBSP olive oil
  • 1 large yellow onion, diced
  • 1-1/2 cups chopped asparagus (3/4-inch pieces)
  • 2 cloves garlic, minced
  • 8 large eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 large egg yolks
  • 1 TBSP lemon juice
  • 1/4 tsp sea salt
  • 1/2 cup ghee, melted


  1. Preheat oven to 350°F. Lightly grease a 9-inch pie pan. Set aside.
  2. Heat a large skillet to medium heat, then add the olive oil

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