From the April/May 2016 issue
Serves 6-8


  • Coconut oil, for greasing the dish
  • 1 pound asparagus, trimmed
  • 3/4 pound red potatoes, cut into 3/4-inch cubes
  • 12 large eggs
  • 1/2 cup canned coconut milk (full fat)
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely chopped scallions
  • 2 TBSP chopped fresh mint
  • 4 ounces soft goat cheese, crumbled (optional)


  1. Preheat the oven to 375ºF.
  2. Grease a 2-quart casserole dish (or similar sized baking dish) with coconut oil

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