1/2poundfresh asparagus, washed and cut into 1.5-inch pieces
1leek, washed and sliced in 1/4-inch half-moons (green and white)
salt and pepper to taste
Preheat oven to 325°F.
In an oven-safe skillet, heat butter and olive oil over medium heat. Add leeks, season with salt and pepper, and cook for 6-7 minutes, stirring occasionally, or until nearly cooked through and softened. Add asparagus and cook for an additional five minutes or until it is tender, but still crisp.
Meanwhile, in a medium bowl, whisk together eggs, milk, and additional salt and pepper.
Once asparagus is cooked, add egg mixture, reduce heat to low, and cook for 1 minute, stirring gently. Move to preheated oven and bake for 23-25 minutes or until eggs are set.
May be served hot, room temperature, or even cold.