From the April/May 2016 issue
Serves 6-8

Ingredients

  • 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)

Directions

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

attempt from :3.81.73.233
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today